I know back to sweet potatoes. Sorry so many sweet potato recipes, but I was not aware of exactly how versatile a sweet potato actually was until I became addicted to eating them.
To be honest I never tried shepperds pie as a non vegan, so I honestly can’t compare this to anything. I did make it once with a yellow potato topping, and yeah this is way better.
It’s super easy to prepare as well, and all whole foods. Hope if you make this you enjoy it as much as I did!
Ingredients for shepperds pie:
Fresh tomato sauce ( blend 1 large tomato with 2 inch piece of a red bell pepper, 1 small carrot, 2 dates, 4 Sundried tomatoes, onion powder, garlic powder, and red bell pepper flakes)
1 sweet potato peeled
1 cup lentils
5 Portobello mushroom caps ( the small ones)
1/4 cup vegetable broth ( I used 1 tablespoon broth with 1/4 cup water better than bouillon vegetable base low sodium)
1 1/2 teaspoon Dried Rosemary
1 1/2 teaspoon Dried Thyme
Prepare the sauce in a high speed blender. Prepare lentil in a bit following Directions on package or purchase pre-made. Once lentils are prepared add to a mixing bowl. Fill pot with water and add the sweet potato and boil until fully cooked then mash it up. Chop up mushrooms and add to the mixing bowl. In a food processor or blender add the add the 1 tablespoon bouillon mix and water and blend to combine. Now add the tomato sauce, vegetable broth, to the bowl with the lentils and saute the mushrooms and add the seasoning of Thyme and rosemary and mix well to combine. Add the filling to a baking dish I used a small pie dish. Then top with the sweet potato and bake for 10 minutes.