Sweet Potato & Lentil Shepherd's Pie

by Gianna Dinuzzo
Sweet Potato & Lentil Shepherd's Pie


·4-5 yams, peeled and chopped
·¼ cup almond milk
·2 tablespoons maple syrup
·1 pinch cinnamon
·2 cups lentils
·1 yellow onion, diced
·¾ cup celery, diced
·¾ cup carrots, diced
·1 cup spinach, chopped
·¾ cup vegetable stock
·1 tablespoon tomato paste
·1 tablespoon reduced sodium soy sauce
·1 teaspoon paprika
·2 tablespoons fresh parsley
·salt/pepper to taste


Boil yams in a large pot of water for 18-20 minutes, or until easily pierced with a fork. In a separate saucepan, add lentils and cover with water. Cook for 15-20 minutes, or until softened, stirring occasionally. Preheat oven to 350 degrees. In a skillet over medium high heat, add a drizzle of oil, along with the carrots, celery, and onion. Cook until onions become translucent. Next, stir in the lentils, spinach, vegetable stock, soy sauce, tomato paste, parsley, paprika, and salt/pepper. Simmer for 5-8 minutes. Drain yams, then add them to a large bowl to mash. Add in the milk, maple syrup, and cinnamon. Use a potato masher or food processor to reach a smooth consistency. Pour lentil mixture into a casserole dish and spread mashed yams on top evenly. Bake until lightly browned, about 15-20 minutes. Remove from oven and garnish with fresh parsley before serving.

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