SWEET POTATO & LENTIL SHEPHERD’S PIE
MAKES 4 SERVINGS HANDS-ON TIME 20 MINUTES TOTAL TIME 45 MINUTES
2 tbsp coconut oil or vegetable oil, divided 1 onion, finely chopped 1 carrot, finely chopped 3 cloves garlic, minced 2 sprigs thyme or rosemary ½ tsp salt, divided ½ tsp pepper ⅓ cup tomato paste 1 340 g pkg precooked soy protein (such as Yves Veggie Ground Round) ⅓ cup dried green or brown lentils, rinsed 1 cup frozen corn or peas 1 450 g pkg cubed peeled sweet potatoes 2 yellow-fleshed potatoes, peeled and cubed
In large ovenproof skillet, heat 1 tbsp of the oil over medium heat; cook onion, carrot, garlic, thyme, ¼ tsp of the salt and pepper, stirring occasionally, until onion is softened, 6 minutes. Stir in tomato paste; cook for 30 seconds.
Stir in soy protein and lentils; cook, breaking up with spoon, for 2 minutes. Stir in 3 cups water; bring to boil. Reduce heat to medium; cook until lentils are tender and mixture is thickened, about 25 minutes. Discard thyme; stir in corn.
Meanwhile, in saucepan, cover sweet potatoes and yellow-fleshed potatoes with cold water; bring to boil. Cover and cook until potatoes are fork-tender, 12 to 15 minutes. Drain. Return potatoes to pan over medium heat and shake pan to dry potatoes, about 1 minute. Using potato masher, mash with remaining 1 tbsp oil and ¼ tsp salt.
Position rack in top third of oven. Top lentil mixture with potato mixture. Broil until top is lightly golden and edge is crispy, 4 to 5 minutes.
PER SERVING about 433 cal, 24 g pro, 9 g total fat (6 g sat. fat), 68 g carb (12 g dietary fibre, 15 g sugar), 0 mg chol, 766 mg sodium, 1,684 mg potassium. % RDI: 13% calcium, 52% iron, 217% vit A, 67% vit C, 55% folate.