Lentil and Sweet Potato Sheperd's Pie

Sheperd's Pie?  I remember loving it many years ago and somehow it landed into retro culinary. I'm eating so little red meat that the memory of sheperd's pie was a more interesting memory than anything.  That was until I saw a recipe for Lentil and Sweet Potato Sheperd's Pie over at One Ingredient Chef

Bonanza!!! I had all the ingredients and that was the end of that.

4 medium sweet potatoes

1/2 cup diced onions

1/12 cup diced celery

1/2 cup diced carrots

4 1/2 cups prepared lentils

2 15 oz cans diced tomatoes (I used 1 large 28 oz)

2 Tbsp soy sauce

1 Tbsp basil and more for garnish

1/2 cup chopped spinach

2+ Tbsp non-dairy milk

Sea salt to taste

1.  Peel and chop the potatoes and boil on medium for 15-20 minutes.
2.  Prepare the onions, celery and carrots and add to large skillet with two tablespoons of water (I used the water that I was cooking the lentils in)  Heat on medium to soften the vegetables.
3.  Add the prepared lentils to the vegetables and cook together  for a few minutes.
    NOTE:  You can use any lentil you like.  I used about 2 cups of dry lentils with 4 cups of water;      bring to a boil and simmer to soften the lentils (about 30 minutes); drain
4.  Add diced tomatoes, basil and spinach together with soy sauce.  Cook for 15-20 minutes on medium low.

Preheat oven to 350 F.

5.  Mash sweet potatoes with a couple of tablespoons of non dairy milk (I used coconut milk) until smooth.
6.  In a 9x13 casserole, add the lentil filling mixture and top with mashed potatoes.

7.  Bake for approximately 20 minutes or until the top begins to brown slightly.

I did add a little garlic and some chopped red pepper to suit my taste and I believe you can either boost or minimize this recipe however you like.  Both delicious and nutritious.  Your body will thank you.