Lentil, Mushroom, Sweet Potato Shepherd’s PieCourse: MainDifficulty: Medium
5 medium sweet potatoes, scrubbed
1 cup brown or green lentils, washed and picked over
3/4 cup uncooked steel cut oats
1 bay leaf
1 tsp. salt
1 tbsp. olive oil
1 lbs. cremini mushrooms, divided
1 medium yellow onion, chopped
1 large carrot, chopped
1 celery stalk, chopped
1 garlic clove, minced
¾ cup low-sodium vegetable stock
¼ cup red wine
1 tbsp. tomato paste
1 tbsp. soy sauce or tamari
1 tsp. smoked paprika
¼ cup fresh parsley, chopped
- Preheat the oven to 400°F.
- Prick each sweet potato several times with a fork and place on a baking sheet. Roast for 45 minutes to 1 hour, or until very soft to the touch. Set aside to cool.
- In a medium pot, combine the lentils, oats, bay leaf, and salt with 5 cups of water. Bring to a boil and lower heat.
- Simmer uncovered for 15-20 minutes, or until lentils are soft but not mushy, stirring occasionally to keep the oats from sticking to the bottom of the pot. Discard bay leaf and drain mixture into a colander or sieve.
- Finely chop half of the mushrooms and set aside. Cut the remaining mushrooms into quarters.
- Warm the olive oil in a large pot over medium-high heat.
- Add the quartered mushrooms and a pinch of salt and cook until browned and soft.
- Add the chopped mushrooms, onion, carrot, celery, and garlic and cook, stirring occasionally, until onions are soft and translucent.
- Lower heat to medium and add the lentil and oat mixture, followed by the vegetable stock, wine, tomato paste, soy sauce, paprika, parsley, and a few grinds of black pepper. Simmer mixture for 5 minutes. Taste, and add salt or correct the seasonings as needed.
- Preheat oven to 350°F.
- Peel sweet potatoes with your hands and place in a medium bowl. Use a fork to mash them into a smooth paste and season to taste with salt and pepper.
- Evenly spread the lentil mixture into a 9-x13-inch baking dish. (For thicker layers, use a 9-x9-inch pan.) Spoon the sweet potato mixture on top and smooth with a spatula.
- Bake for 30 minutes, or until the filling is bubbling at the edges.
- Source: http://www.thekitchn.com/recipe-lentil-and-mushroom-sweet-potato-shepherds-pie-182683
- This is a good recipe for using up leftover sweet potatoes and other vegetables. You can add in almost anything.