Hearty Lentil & Sweet Potato Shepherd's Pie

Living in Arkansas, I spent a lot of my childhood eating beans in broth with meals, but I don't remember ever having lentils until I became an adult.

I absolutely love beans but what I like about lentils is that they have a similar flavor and texture, but they cook so much quicker.

The sweetness of the potatoes against the savory spiciness of the lentils in this recipe is an excellent combination.  Be sure to also try it with mushrooms or other veggies.

1 medium onion

2 sticks of celery

2 carrots

1 - 2 tbsp The Spiced Turkey

4 garlic cloves

1 1/2 c green or brown lentils

4 c vegetable stock

2 lbs sweet potatoes

3/4 to 1 c coconut milk

4 tbsp butter (optional)

olive oil

Chop vegetables and sautee in olive oil until they begin to soften. Add 1 tbsp of the spice blend along with garlic until fragrant, a minute or two.

Add stock and lentils and bring to a boil. Simmer for 30 minutes or until tender and sauce thickens, stirring occasionally. Add more stock or water if necessary.

While lentils are cooking, peel sweet potatoes and chop roughly. Steam until cooked. If you do not have a steamer, you can boil them.

Once potatoes are done, mash (or rice) potatoes. Add the butter and coconut milk (in stages), mixing well in between to ensure you don't make potatoes too wet. But make sure they are smooth enough to spread. Season to taste with salt and pepper.

When lentils are done, spoon into a medium size baking dish (Use individual ramekins for entertaining, or just to add some excitement.) and smooth the top. Spoon on dollops of potato mixture and spread to the edge with a soft spatula. With the back of a fork, make lines in the top to help it crisp. Bake on 400° for 25 minutes or until as toasted as you like.