Traditional shepherd’s pie may be delicious, but it’s not exactly macro-friendly. This lightened-up version changes that by swapping in sweet potatoes and plenty of veggies. It also exchanges meat for lentils and mixed veggies, making it vegan-friendly, so pretty much everyone can enjoy it.
<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>2 cups lentils </li>
<li>2 bay leaves </li>
<li> Salt </li>
<li>2 large sweet potatoes or yams, peeled and chopped </li>
<li>2 tbsp olive oil </li>
<li>1 cup finely diced white onions </li>
<li>2 garlic cloves, minced </li>
<li>2 cups minced carrots </li>
<li>2 cups diced parsnips </li>
<li>2 tbsp chopped fresh thyme</li>
<li>2 cups frozen peas, thawed </li>
<li>2 cups organic vegetable broth </li>
<li> Low-sodium tamari (soy sauce) </li>
<li> Pepper</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>Preheat oven to 375°F. <li>In a separate pot, boil sweet potatoes with 1 tsp salt, covered, about 20 minutes or until mashable. Mash, then set aside.</li>
<li>Preheat a large sauté pan on medium-low heat for1 minute. minute. Add olive oil. Sauté onions for 2 minutes, stirring often, so they start to soften without browning.</li>
<li>Add garlic and sauté for 2 minutes. Once onions become soft and translucent, add carrots and parsnips to mixture and sauté for about 9 minutes or until the veggies become tender. Then add thyme and stir mixture for about 1 minute.</li>
<li>Transfer onion mixture to a large mixing bowl and add in the cooked lentils, peas, broth, and tamari. Mix everything together to combine the flavors.</li>
<li>Fill casserole dish with the lentil filling. Smear top with potatoes. Place in oven and bake for about 15 minutes. Season with salt and pepper, then serve.</li>
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