Lentil Cottage Pie topped with Sweet Potato Mash
Gluten-free and Vegan Lentil Cottage Pie topped with Sweet Potato Mash This entree is sure to please. It has lentils for protein, healthy onions and garlic for an anti-inflammatory, anti-cancer boost, plus delicious sweet potatoes, rich in antioxidants, vitamins and minerals. Did you know sweet potatoes have more potassium than bananas? This entree is satisfying AND healthy in addition to being mild in flavor for a younger audience or those who prefer a less robust flavor profile. Personally, I have to admit, I like intense flavors in my food, but I realize not everyone is like that, which is why I like this recipe. Please let us know how you enjoy it and any variations you come up with. This recipe comes courtesy of our health coach who is an incredible plant-based cook. Enjoy!
- 2 tablespoons organic avocado oil
- ¼ cup organic shallots diced
- 1 tablespoon organic garlic minced
- ½ pound organic white mushrooms chopped
- 1 cup organic green lentils dry
- 2 cups organic carrots peeled and diced
- ½ cup organic green onion chopped
- 1 cup frozen organic baby green peas
- 2 tablespoons organic parsley chopped
- ½ teaspoon organic dried thyme
- ¼ teaspoon black pepper
- 1/2 teaspoon Himalayan sea salt - taste to see if you would like more
- 4 cups organic vegetable stock plus 4 tablespoons
- 1 cup organic black lentils
Sweet Potato Layer
- 3 medium organic sweet potatoes peeled and cut into 2 inch cubes
- 1 small organic shallot diced
- 1 organic garlic clove minced
- 1 cup unsweetened organic almond milk
- ½ teaspoon black pepper
- ¾ teaspoon Himalayan sea salt
- 1/2 teaspoon organic dried thyme or oregano
- Sea salt and black pepper to taste
- 2 Tablespoons arrowroot starch
- Preheat oven to 400 degrees.
- In a large pot, heat oil over medium heat until hot. Add shallots and saute about 2 minutes until translucent and lightly golden. Add garlic and saute until fragrant, stirring frequently for about a minute. Add green lentils, carrots, green onion, peas, parsley, thyme, black pepper and vegetable stock. Stir with a spoon to combine.
- Bring to a boil, cover, reduce heat to low, and simmer for about 45 minutes to an hour, or until lentils are tender. While the green lentils are cooking, in a separate pot, place 1 cup of black lentils in appropriate amount of water (it's typically 2:1 but follow instructions on the bag or box) and cook on medium until tender.
- Cooking time is about 30 minutes. Drain when done.
Sweet Potato Layer
- While the lentil mixture is simmering, place sweet potato in a steamer and cook for about 15-20 minutes, until fork tender.
- Remove the sweet potatoes from the steamer and place them in a saucepan over medium-low heat. Add shallot and garlic, and let saute for 2-3 minutes. Add almond milk, pepper, salt, and thyme and combine fully; remove from heat. Mash with a vegetable masher until smooth. Season with salt and pepper to taste.
- Set aside.
- In a small bowl, whisk arrowroot starch and about 4 tablespoons of lentil cooking liquid (if all has evaporated, use vegetable stock) until completely combined. Add the arrowroot slurry to the lentils and boil for 2-3 minutes, stirring occasionally, until the sauce thickens. Stir in cooked black lentils. Season with salt and pepper to taste.
- Transfer lentil filling into a 9x9 or 9x13 glass baking dish. The larger dish will make the pie less deep which I think is preferable. Using a clean spoon, scoop and spread sweet potato mash on top of the cooked lentil mixture, creating a thin layer that completely covers the lentils.
- Place on the middle oven rack and cook for about 30 minutes until the lentil mixture is bubbling and mashed sweet potatoes are slightly crispy. Serve hot.
NotesIs Your Health At Its Optimum?
If you are suffering from any of the problems listed above—contact us for a consultation. Call (727) 335-0400 to schedule. Our medical clinic is located in Clearwater, FL. If you are not local to us, our medical team treats patients from across the country and internationally via telemedicine consultations. We help you find the underlying root cause of your health issues. To your health,
Dr. Vikki Petersen
IFM Certified Practitioner
Founder of Root Cause Medical Clinic
Author of the books:
“The Gluten Effect”
"Hiatal Hernia Syndrome",
and of the e-book “Gluten Intolerance – What You Don’t Know May Be Killing You!”
Schema/Recipe SEO Data Markup by Yummly Rich Recipes
Tried this recipe?Let us know how it was!