Lentil Shepherd's Pie Phase 1 & 3

By Bailey1_

Ingredients

• Phase 1, Serves 4
• Preheat oven to 400 degrees
• 1 cup dry lentils
• 3 large or 4 medium sweet potatoes, peeled and chopped
• 1/2 cup unsweetened rice milk
• 2 large yellow onions, chopped
• 2 cloves garlic, minced
• 5 carrots, peeled and chopped
• 2 cups fresh green beans, trimmed cut into 1-inch pieces
• 1/4 cup vegetable broth
• 1 tsp. thyme
• 2 tsp tamari
• 1/2 tsp sea salt
• 1/4 tsp pepper

Details

Servings 1
Adapted from us-mg6.mail.yahoo.com

Preparation

Step 1

In a saucepan, combine the lentils with 2 cups water. Bring to a boil, then simmer on low for 15 minutes. Meanwhile, bring 4 quarts of water to boil in a large pot. Add the sweet potatoes and boil gently for 10 minutes, or until tender. While the lentils and potatoes are cooking, saute the carrots, onions and garlic in a large skillet with 1/4 cup vegetable broth. When the carrots begin to soften, add the green beans and cook for about 5 minutes more. Add the cooked lentils, thyme, tamari, salt and pepper. Stir well to combine.

Pour the lentil mixture into a large, 10-cup casserole dish. Drain and mash the potatoes with 1/2 cup rice milk. Top the lentils with the mashed potatoes and bake for 30 minutes.

You can adapt this recipes for Phase 3 by cooking the veggies in 3 or 4 tablespoons of olive oil, and by adding coconut milk to the mashed sweet potatoes. Meat eaters can also substitute 1 pound lean ground beef for the lentils.

Makes four huge servings. Enjoy!