Sacha’s Veggie Shepherd’s Pie

A deliciously comforting cozy veggie version of Shepherds Pie.   

(makes a lot so you will have left overs, or have some friends over for dinner)

ingredients:

• 1 cup french (puey) lentils (well rinsed)

• 1 or 2 bay leaves

• 1 teaspoon of turmeric powder

• 3 large sweet potatoes, cut into quarters

• 2 tbsp grass fed ghee 

• 1 tbsp olive oil

• 1 or 2  cloves of garlic

• 1 medium leek, well washed & diced

• 1 zucchini (courgette), sliced

• 1 carrot, diced

• 15 oz can fire roasted tomatoes

• 1 tsp cumin

• ½  tsp paprika

• ½  tsp dried oregano

• 1 green pepper, diced

• 1 jalapeno pepper, diced (seeds removed)

• about 6 crimini (or other favourite) mushrooms, sliced

• 3 - 4 large leaves of collards or kale, thinly sliced

• good quality sea salt and black or white pepper

how to:

(1) Preheat the oven to 350F, (175C, gas mark 4, UK)

(2) In a small pot, bring 2 to 2½ cups of water. Toss in the bay leaves and turmeric, bring to a boil, and add the lentils.  Allow to boil for a couple of minutes then reduce the heat and let simmer for 20-30 minutes or until lentils are fully cooked and water is absorbed.

(3) Meanwhile, in a large pot of boiling water with salt, add quartered sweet potatoes. Cook for about 20 minutes  until soft. Use a fork to test whether they are done (should be able to easily pierce the potato). Drain water and peel sweet potatoes by hands after cooling for a few minutes. The peels should come right off! Then add back into the original pot, and mash potatoes using a masher or fork. Mix in ghee or butter until texture is creamy. Add salt & pepper. Set aside.

 
(4) While your potatoes & lentils are cooking, you can  start the third step. In another large pot, over medium heat saute garlic and leek in olive oil for a minute or so. Then add the carrot and let cook for about 5 minutes until soft, add zucchini, mushrooms & greens. Add a can of fire roasted tomatoes and spices (cumin, paprika, oregano). Let cook for another five minutes and then add green pepper and jalapeno peppers. Cook for another five minutes and then fold in the cooked lentils. Cover the pot and let everything simmer for a bit. Season as you like.

(5)  In a large enough baking pan, you will then start to assemble your pie. The first layer should be the lentils/vegetable mixture. It should take up about two-thirds of the baking dish. The last layer is the sweet potato mash. Make sure to spread it out evenly so it looks beautiful. Your pie is now ready to bake. Put in the oven and cook for 20-30 minutes for a nice crispy top.

(6) Serve, sit, smile, chew, enjoy…   
Photo credit goes to Ameet of Rice of Life, who featured my recipe on his food blog.  He cooked the greens as a side dish and served the pie on top.