Dani N. - Shepard's Pie

2 cups dry French lentils, soaked overnight (makes approx. 6 cups cooked lentils)

1.5 cups low sodium vegetable broth

8 - 10 small - medium sized yams or sweet potatoes, cubed

1 cup chopped white onion

1 cup chopped carrot (approx. 2 large carrots)

1 tbsp chopped garlic (2-3 cloves)

1 cup chopped red bell pepper

1 cup frozen peas

SPICE BLEND

1 tbsp dried thyme

1 tsp rosemary

½ tbsp molasses

½ tbsp apple cider vinegar

2 tbsp vegetable broth

1 tbsp ground flax

METHOD 1. Preheat oven to 375°F

2. Drain soaked lentils and place in a large pot with the vegetable broth. Bring to boil and then reduce heat to a simmer. Allow to simmer until there is no more liquid and lentils are cooked through (soft). This will take approx. 15 mins. Take off heat and put to side when done cooking.

3. Cube yams/sweet potatoes and steam in a large pot until soft. Mash yams in a large pot or mixing bowl. Set to the side.

4. Saute onion, carrot, garlic, red bell pepper and peas together on medium heat until soft and cooked through. Add cooked lentils to saute pan with vegetables. Add spice blend ingredients and stir well. Take off heat.

5. Scoop lentil and vegetable mixture into large casserole or glass baking dish.

6. Spread mashed yams on top of lentil mixture and bake for 45 minutes or until yams start to brown on top. Enjoy with a green salad or on it’s own. This is a great meal for those who meal prep their lunch or dinners for the week.

This is from Derek Simnett’s Easy Vegan Muscle Meals. He is a Canadian body builder and completely vegan. He works as a vegan nutritionist. His recipes are very easy, and super yummy. I did not get a chance to make this this week as I am going away, but I am going to when I get back. I have faith it is delicious! He has a Tofu Coconut Curry dish that is amazing, but we aren’t cooking with tofu or coconut so I did not include that recipe. You’ll have to buy the book! Itis about 10 bucks for the downloadable version.

Hope it is good!