Lentil Sweet Potato Shepherd's Pie

• Gluten free

• Produce

  • 1 Bay leaf
  • 2 Carrots
  • 1 clove Garlic
  • 1 cup Lentils, cooked
  • 1 Onion, small
  • 1 1/2 cups Spinach
  • 3 Sweet potatoes, roasted and slightly cooled
  • 2 tsp Thyme, fresh

• Canned Goods

  • 1 cup Vegetable broth

• Condiments

  • 1 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/4 cup Milk

Found on lepetiteats.com

Description

Ingredients

• 3 sweet potatoes, roasted and slightly cooled
• 2 tablespoons butter
• ¼ cup milk
• ½ teaspoon salt
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 carrots, diced
• 1 clove garlic, minced
• 1 cup cooked lentils
• 1 teaspoon worcestershire sauce
• 1 cup vegetable broth
• 1½ cups spinach
• 2 teaspoons fresh thyme, chopped, plus more for garnish
• 1 bay leaf
• Salt and pepper, to taste

Directions

• Preheat oven to 375 degrees. Separate flesh of sweet potatoes from skins and place In a medium sized bowl. Discard skins. Mash together sweet potato with butter, milk and salt (I used an immersion blender to ensure smoothness). Set aside.
• Heat olive oil in a pot over medium heat. Add onions and carrots and cook until onions are translucent, about 5-7 minutes. Add garlic and cook for another minute.
• Add lentils, broth and worcestershire sauce to pot and bring to a simmer. Add spinach, thyme, bay leaf, salt and pepper and simmer until broth is absorbed. Discard bay leaf.
• Transfer lentil mixture to 4 individual ramekins or a 1 quart baking dish and spread an even layer of sweet potato mixture on top. Bake for 20-25 minutes. Garnish with fresh thyme leaves if desired.