Vegan Sweet Potato Shepherd’s Pie

What do you do with a large sweet potato and a bag of French lentils and you are just craving home and comfort? Shepherd’s pie and a Vegan Sweet Potato Shepherd’s Pie.

So let’s get a bit familiar with this pie:

Shepherd’s pie, common and inexpensive British dish originating from the sheep country in Scotland and northern England. It is a baked meat pie made with minced or diced lamb and topped with a thick layer of mashed potatoes. Although the dish is sometimes called cottage pie, that name is usually given to a version featuring beef. It is thought that peasant housewives invented the pies as a way of repackaging leftovers from the Sunday roast. Source :https://www.britannica.com/topic/shepherds-pie .

Shepherd’s pie in my household was actually one of my favorite dishes. My mom would make it in the fall and winter months. My favorite part was was the mashes potatoes and sweet peas and carrots. I wasn’t a big meat eater growing up, but you ate whatever mom put on the table. I remember times being hard for us growing up, but my mother made sure we had a hot meal, clean clothes on our backs and lots of laughs. She was a very funny woman. Shepherd’s pie was special , it was comforting and a time to cuddle up with my family and enjoy a warm hearty meal together. My mother used ground beef, carrot, sweet peas, celery, onions and garlic as the base with lots of thyme. It was so yummy. I believe I have made this recipe only once in my life. Why? Why would I make a childhood favorite only once, because some dishes your mom just makes better, she adds that special mom LOVE ingredient.

This is what brought this recipe to life. Mother’s Day is coming up and I am missing my mom. She has been gone for 16 years now and I this time of the year I miss her so much and I just wanted to feel home. I do not eat meat like that anymore, no I am not a vegan or a vegetarian, but my body craves plants more so I listen. Honoring myself and what my heart was desiring birth this lovely and delicious version of Shepherd’s pie. I hope you enjoy it and it brings your soul comfort and a smile.

Oh yes, don’t forget to Set the Table with Love. Thanks Mom for always teaching me how.

Sweet Potatoes

SWEET POTATOES

  • 1  large organic sweet potato (thoroughly washed, peeled and roughly chopped into big chunks)
  • Organic vegetable broth
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp thyme
  • 1 tsp or more of maple syrup, depending on how sweet the potatoes are.
  • sea salt and black pepper to taste
The Filings

FILLING

  • 1  cup French lentils, cooked (follow instructions on package)
  • 1 Tbsp coconut oil
  • 1 small onion (diced)
  • 2 cloves garlic (minced)
  • 1 small bay leaf
  • 2 tsp fresh thyme
  • sea salt and cracked black pepper to taste
  • pinch of red pepper flakes
  • 1-2 small carrots, peeled and diced
  • 1 celery stalk, diced
  • 1 cup frozen corn
  • 1 cup frozen peas

Vegan Sweet Potato Shepherd’s Pie

Instructions

  1. Place sweet potato in a large pot and fill with water until they’re just covered. Bring to a boil over high heat. Then reduce to medium-high heat and cook for 15-20 minutes or until you stick a fork in it and it breaks apart.
  2. Once cooked, drain and transfer to a large mixing bowl. Use a masher or fork to mash until smooth. Add coconut oil, all the spices and season with salt and pepper to taste. Cover and set aside.
  3. Next heat a large pot over medium heat. Once hot, add coconut oil, onions, and garlic and sauté until lightly browned and caramelized – about 4-5 minutes.
  4. Add a pinch of salt and pepper. Then add lentils, vegetable broth, bay leaf and the thyme, and red pepper flakes and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (20-30 minutes).
  5. In the last 15 minutes of cooking the lentils, add the carrots, and celery. Cook until the carrots and celery are a bit tender, but not mushy. Add in the frozen corn and sweet peas, stir, and cover and allow to cook for another 2-3 minutes. Drain the lentils. Taste and adjust flavor to your preference.
  6. Transfer the lentil mixture into oven-safe baking dish and top with the mashed sweet potatoes. Smooth down with a spoon.
  7. Set on a baking sheet to catch any juices come from the pie and bake for 20 minutes or until the potatoes are lightly browned on top and the edges are bubbling.
  8. Let cool at bit before serving.

Notes

Asparagus with a Ground Mustard Champagne Vinaigrette

As I promised here is another healthy Easter side dish you can prepare super fast, but fast doesn’t mean you are skimping on flavor. Yes, I love how the shaved parmesan pulls this dish together. Enjoy and Always Set the Table with Love. 💕

Happy Easter.

TIP: The vinaigrette will last for a week in he fridge. Put it in an air tight container.

Ground Mustard Champagne Vinaigrette

Ingredients:

• 1/3 cup Champagne vinegar

• 2 tsp ground mustard

• 1 lemon, juiced

• 1 small shallot, finely diced

• 1 tsp honey

• 1/4 tsp salt

• 1/4 tsp pepper

• 1/2 cup olive oil

Add all of the ingredients except the olive oil to a mixing bowl and whisk together. Slowly add the olive oil and whisk vigorously until the dressing is combined.

Drizzle over the asparagus, right before serving or toss the asparagus in the dressing top with shaved parmesan (optional)

Asparagus

Ingredients :

• 1 bushel of asparagus or more based on how many you are serving.

• Salt and pepper to taste

Directions:

1 Heat blanching water: Fill a medium saucepan halfway with lightly salted water. Bring to a boil.

2 Prep the asparagus: While the water is heating, prepare the asparagus. Rinse them thoroughly; break off any tough, white bottoms and discard.

Cut the spears into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

3 Blanch the asparagus: Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.

4 While the asparagus are still hot, toss them in a bowl with a generous amount of the Ground Mustard Champagne Vinaigrette or plate the asparagus on a pretty platter and drizzle the vinaigrette over it and shave parmesan over top.

Salt and pepper to taste. Serve warm or room temperature.

Penne Pasta with Sweet Peas Roasted Tomatoes Mint and Lemon Zest with a Green Apple Mint Salad

Yes! It’s winter and our bodies are craving those wonderful comfort foods, like l a big bowl of chili with jalapeno and cheddar cornbread or some creamy mac and cheese, but it’s good to give the digestive tract a little rest, even in the cold wintry months.

Today I was missing summer, so I decided to make this wonderful pasta and salad dish. I used one of my new favorite gluten free pastas, brown rice penne fromJovial Foods I love the nuttiness of their pasta and it holds up to it’s form.

This recipe honors a few of spring and summer’s produce, mint, lemons and sweet peas. I roasted some cherry tomatoes to give it a nice burst of smoky citrus flavor and a few pieces of mint leaves with a bit of lemon zest, well just say, it’s summer in your mouth.

The Green Apple Mint salad makes a wonderfully refreshing side. I love making my own vinaigrettes and this balsamic mint dressing could be one of my favorites. I hope you enjoy a bit of summer in these recipe.  Make sure you stay warm and Set the Table with Love.

pastaandsalaad
Brown Rice Penne Pasta with Peas and Roasted Tomatoes with a Green Apple Mint Salad

Penne Pasta 

Ingredients:

1/2 cup Jovial Penne Pasta

1 cup cherry tomatoes

1/2 cup organic sweet peas

2 tbsp lemon juice

lemon zest

mint leaves, for garnish

cracked black pepper and kosher salt to taste

drizzle of good Extra Virgin Olive oil

Directions:

Preheat the oven to 400 degrees.

Toss the tomatoes lightly with olive oil on a baking sheet. Spread them out into one layer and sprinkle generously with kosher salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are soft. Once roasted set aside.

Add penne pasta to a pot of salted boiling water. Cook according to package direction. Drain and place back on the stove on low heat, add peas and lemon juice. Allow peas to just heat up and remove from heat.  Add pasta, peas and roasted tomatoes into a bowl, add lemon zest, mint leaves and gently toss. Drizzle with some good extra virgin olive oil and add a squeeze of lemon juice.

salad1
Brown Rice Penne Pasta with Peas and Roasted Tomatoes with a Green Apple Mint Salad

Green Apple Salad

Ingredients: 

1 medium green apple

Bib lettuce or your favorite leafy greens 🙂

Cranberries

Pumpkin seeds

Sunflower seeds

Baby mint leaves, as garnish

Instruction:

Cut the apples, as desired. Gently tear the bib lettuce into desired pieces and place in a bowl, top with the cut apples, cranberries, pumpkin and sunflower seeds. Add drizzle with the Balsamic Mint vinaigrette.

Balsamic Mint Vinaigrette

Ingredients:

1 teaspoon finely minced shallot

3 tablespoons aged balsamic vinegar

1/4 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

1/4 cup extra virgin olive oil

Directions:

Place the shallots in a small glass jar with a secure lid.  Add the balsamic vinegar, the salt and the pepper. Pour the olive oil into the jar. Put the lid on the jar tightly, and shake vigorously, and add to the salad right before serving.