I posted this a few years ago but I’m making it tonight to take to a dinner so thought I would repost:again. So delish! )Even better the next day. Just like a Shepherd’s Pie but with lentils, peas and mushrooms. Fat free and loaded with fiber.
Sweet Potato Lentil Mash
2 12.75 ounce cans sweet potatoes ( I used 2 large sweet potatoes)
1/4 cup almond milk
3 T maple syrup
Frozen apple juice concentrate for sautéing, or red wine. ( I did not have any so used some red currant jelly!)
1 cup diced onion
3 cloves garlic, minced
1 carrot, minced
8 ounces mushrooms, sliced ( I didn’t have any but I think it would be even better with them)
10 ounces peas, fresh or thawed
1 package Trader Joes pre-cooked vacuum sealed lentils (or about 2 ½ cups cooked lentils). If using canned lentils, drain and rinse before cooking ( I used canned)
½ cup red wine or broth if you don’t have any
2.5 T low sodium tamari
½ tsp thyme
1 tsp oregano
dash of hot sauce
8-10 ounces baby spinach, chopped ( I used kale becasue I had no spinach)
I drizzled maple syrup on top before baking instead of mixing it in with the potatoes
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!