Plant-Based, Vegetarian, Vegan, Dairy-Free, Gluten-Free, PBWhole30 

It is so fun taking a traditional dish and adding a delicious yet modern twist on it. That is just what this shepherd’s pie recipe does. We traded the traditional white potato with the delicious and versatile sweet potato, and we traded in the meat for plant based protein from the lentils. To top it off, we added our delicious Coconut Curry Indian Sauce!

Guju Sauce Used: Coconut Curry Indian Sauce  

Source of Inspiration: 

We are so excited about this plant-based Shepherd’s Pie! The sweet potato topping receives its mouth-watering flavor from our Coconut Curry Sauce, you are going to love each bite of this modern twist we put on a classic recipe! 

Servings: 4

Prep Time: 10 minutes 

Cook Time: 45 minutes (or 35 minutes if your lentils are pre-cooked) 

Total Time: 45 - 55 minutes

Ingredients: 

• 1 cup dry lentils (or 2 ½ cups, cooked)
• 2 medium sweet potatoes, diced
• 1/3 cup Guju Coconut Curry Sauce 
• 1 tablespoon avocado oil 
• ½ medium yellow onion, peeled & diced
• 1 medium carrot, peeled & diced
• 3 medium celery stalks, diced
• 1 cup green beans, trimmed and chopped 
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• ½ teaspoon dried garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 tablespoons fresh parsley or cilantro, minced

Directions: 

1. Cook your lentils on the stove top in a pot filled 2/3 with water for 20-25 minutes, or until no longer crunchy. Remove from the heat and drain. Or, cook your lentils in an electric pressure cooker with 1 cup dry lentils and 1 ¾ cup water for 8 minutes, then let the steam release naturally for 10 minutes before opening the lid. Set aside.
2. While your lentils are cooking, prep your sweet potatoes and veggies. 
3. Steam your diced sweet potatoes until very soft, about 10 minutes.
4. Place steamed sweet potatoes in a bowl and mash with a potato masher. Stir in Guju Coconut Curry Sauce until well-combined.
5. While sweet potatoes are steaming, add avocado oil to a medium skillet and set to medium-low heat. Add the onion, carrot, celery and green beans and season with sea salt, black pepper, garlic powder, thyme and rosemary. 
6. Sauté veggies until soft, about 10 minutes. You can do this as the sweet potatoes steam. When they are done, mix them in with the cooked lentils either in a bowl or in the pressure cooker you cooked with in. 
7. Preheat your oven to 400 degrees Fahrenheit.
8. Pour sauteed veggies and lentils in a 6x6” oven-safe baking dish. 
9. Spread mashed sweet potatoes over the veggies and lentils.
10. Bake in the oven, uncovered for 20 minutes.
11. Remove from the oven and garnish with minced herbs.
12. Serve between 4, storing any leftovers in the fridge in an airtight container for up to 5 days.
13. Enjoy! 

Notes:  We love the consistency of lentils in this recipe, but if you do have access to lentils, we suggest black beans. Keep beans stocked in your pantry for sources of plant-based protein!  

Recipe creation and photography done by Sarah Steffens @sarahsteffens_personalchef