SWEET POTATO AND LENTIL SHEPHERD’S PIE

Classic comfort food gets a wellness makeover. Sweet potato provides a generous serving of selenium, which lowers oxidative stress in the body to enhance immunity

INGREDIENTS

4 medium sweet potatoes • 1 carrot, diced • 1 onion, diced

• 1 stick of celery, diced • 1 tbsp olive oil • 3 garlic cloves, chopped • 340g

cooked brown lentils

• 2 x 400g tins of

chopped tomatoes • 1 tbsp chopped fresh basil (plus extra to garnish) • handful of

spinach, chopped

• 2 tbsp tamari or

coconut aminos • 2 tbsp non-dairy milk

• salt and pepper

METHOD

1| Cut the sweet potatoes into quarters (the skin will slide off – super-satisfying – when they’re cooked) and boil for about 15 to 20 mins until soft. 2| Meanwhile, add the carrot, onion and celery to a casserole dish along with the olive oil and sauté over a medium heat for 10 mins or until soft. Add the garlic and let sauté for 1 min. Then add the lentils to the pan and leave for 3 mins. 3| Preheat the oven to 220°C. Then add the

tomatoes (and their liquid), plus the basil, spinach and tamari to the pan. Let it simmer for 10 to 15 mins.

4| Once soft, remove the sweet potatoes from the heat and drain. Remove the skins and mash the flesh with a fork. Add some salt and pepper and a splash of non-dairy milk until it’s a good level of… mashiness.

5| Finally, top the lentil mixture with your sweet potato mash and bake in the oven for 20 mins. Allow to cool slightly before tucking in.