Give yourself a healthy dose of comfort with sweet potato Shepherd’s pie packed with red lentils, veggies and a savory sauce with Henderson’s relish.
- 4 medium sweet potatoes, peeled and diced
- 1 tsp. paprika (smoked paprika is great for this)
- 1 medium onion, diced (1 – 1 ½ cups)
- 2 cloves garlic, minced or pressed
- 2 stalks celery, diced (1 cup)
- 2 – 15 oz. (400 gm.) cans tomatoes (don’t drain). Use any kind you like as you can always break up whole tomatoes in the pan before adding the lentils.
- 2 tbsp. chopped fresh thyme
- 5 Tbsp. vegan Worcestershire sauce (Henderson’s relish) or 10 tsp. soy sauce, 1 1/4 tsp. lemon juice, 1 ¼ tsp. sweetener (agave nectar, date paste, whatever you use) ½ tsp hot sauce.
- 1 cup red wine (200 ml)
- 2 cups red lentils, rinsed
- 2 tbsp. marmite or miso paste
- Start by prepping all the ingredients (including the potatoes). Measure out all the ingredients so you are ready to roll.
- Add the sweet potatoes to a large pot and add enough water that they are covered by several inches. Bring the pot to boil and then turn down to simmer and cook the sweet potatoes until they are tender. Once they are done, you’ll want to drain, allow them to cool and then mash them.
- While the potatoes are cooking, add the onions to a medium pot. Sauté them for 5 minutes until they start to become a bit translucent.
- Add the garlic and thyme. Stir constantly to coat the onions for 30 seconds.
- Add the red wine, Worcestershire sauce, marmite (or miso) and the tomatoes. Mix well.
- Add the lentils and bring the pot to simmer. Cover and cook the lentils for 20 minutes until they are tender. Check the pot a few times and add extra water if needed. (about 1 cup).
- Once the lentils are cooking, your sweet potatoes are probably done. Drain them and allow them to cool. Transfer them to a bowl, add 1 tsp. paprika and mash them until smooth.
- When the lentils are done, set the oven on grill (the top element).
- Transfer the lentil filling to a baking dish (9 in. x13 in.). Spread the mashed sweet potatoes evenly over the top of the lentil mixture.
- Place the dish in the oven and grill for 15 minutes until the top is slightly browned (that’s enough time to clean your 2 pots).
- Commence comfort party!
- Although the title of this recipe is ‘sweet potato’ shepherd’s pie, you can substitute white potatoes in this recipe and yes, it’s good too.
- Another option for this recipe, is to substitute the red lentils for brown or green. That’s ok. You will likely need to add a cup of water (or more) to get them to tender. Rock on!
- Category: Main Courses
- Cuisine: British
Keywords: sweet potato Shepherd's pie