Sweet Potato Walnut Lentil Vegan Shepards Pie

sweet potato walnut lentil casserole

Makes approx 6 servings.

You Need:

Bottom Layer

3 cups of cooked Red Lentils

1 cup of soaked Walnuts

1 small Cooking Onion

2 tsp Cumin

1/2 tsp Sea Salt

2 tsp Basil

1 tsp Thyme

1 tsp Garlic Powder

pepper to taste

1) Boil Red Lentils until they become soft then drain.

2) Drain walnuts and empty in food processor, then add cooked lentils.  Processes for a couple mins until walnuts are no longer whole or chunky.

3) Chop onion and sautee in grapeseed oil until onions become translucent.

3) Empty walnut and lentil mix into a bowl and mix in onions, and spices (cumin, garlic, salt, basil,thyme, pepper).

4) Scoop into a 9×9 glass pan and press/level out bottom layer.

Top Layer

2 Large Sweet Potatoes

1 tsp Garlic Powder

1 tbsp Grapeseed Oil

1/4 tsp Sea Salt

1) Peel and chop sweet potatoes, boil until cooked all the way through (fork test).

2) Then drain water and mash adding in garlic powder, grapeseed oil, and sea salt.  Stir until mixed.

3) Then spread potatoes over bottom layer (evenly).

4) Bake at 350 degrees for 30 mins.  Then let cool and cut into 6 even pieces. Serve.



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