Plant-Based Lentil and Sweet Potato Shepherd’s Pie

Directions

1. Peel and chop your sweet potatoes into 1-inch pieces, then boil for 15-20 minutes or until soft enough to mash.

2. Mash sweet potatoes, adding Minor Figures Oat Milk to reach a smooth consistency, and salt to taste.

Preparing the lentil filling

1. While your sweet potatoes cook, chop onions, carrots, and celery into small chunks or use a food processor. Then sauté in a large skillet over medium heat with a splash of water until softened.

2. Once veggies have softened, add your lentils to the pan, then cook for another 5 minutes.

3. Preheat your oven to 350° F.

4. Add chopped spinach, Coconut Secret Seasoning Sauce, half of your basil, and your canned tomatoes (and their liquid) to the pan and simmer for 10-15 minutes.

5. Add lentil filling to a 9 x 13 baking dish or distribute evenly into individual oven-safe dishes, then spread sweet potato to cover. Bake in your preheated oven for 20 minutes or until browned to your liking.