Yum! Made this for supper the other night and loved it.Even better the next day. It comes from healthygirllskitchen but I switched it up a little bit. Just like a Shepherd’s Pie but with lentils, peas and mushrooms. Fat free and loaded with fiber.
Preheat oven to 350 degrees F.
Using a hand mixer, blend sweet potatoes, almond milk and maple syrup until smooth.** I did not mix in the maple syrup, I drizzled a bit of it on top before baking* Set aside.
Sauté onion and carrot on medium heat in a little frozen apple juice concentrate until soft, about 8 minutes. Add garlic,and mushrooms and sauté another 5 minutes.
Add peas, lentils, wine, tamari, thyme and oregano. Mix well. Simmer about 8 minutes.( add dash of hot sauce if desired)
Add spinach in batches until it is wilted.
Spray the bottom of an 11 x 7 or 8 x 8 Pyrex dish. Pour lentil mixture into pan. Spread sweet potatoes on top of lentils. Bake 35 minutes. ( Iused a small square pyrex casserole dish) You could increase the ingredients by a third and put it in a 11 x 13 dish.
Hard to make a mushy dish look tasty but it was! It would be even better with mushrooms!