Sweet Potato Shepherd’s Pie


3 medium sweet potatoes
1/2 cup coconut milk (from a can, the thick creamy part that rises to the top after refrigeration)
1 teaspoon coconut oil
1 cup onion, diced
1 cup carrots, diced
1 cup celery, diced
2 (15-ounce) cans of organic lentils, drained and rinsed (unsalted and BPA-Free)
1/2 cup vegetable stock
1/4 teaspoon rosemary
1/4 teaspoon cloves
1/4 teaspoon garlic powder
Sea salt and pepper to taste!


Preheat the oven to 425 degrees Fahrenheit
1. Peel, dice and boil sweet potatoes
2. Add coconut oil into a stovetop pot on medium to high heat
3. Then add in onions and let cook until translucent, stirring occasionally
4. Add in celery and carrots and cook for 2 – 3 minutes, stirring occasionally
5. Then add in lentils, rosemary, cloves, garlic, sea salt, pepper and vegetable stalk and cook until carrots are soft
6. Meanwhile, add boiled or baked sweet potatoes into a blender with coconut milk, sea salt and pepper and blend until thick and creamy
7. Add lentil pie mixture to the base of a casserole dish and top with mashed sweet potatoes
8. Bake in the oven for 10 – 15 minutes

PREP TIP * Make extra lentils – you’ll need them for Day 4

See original recipe here

RECIPE COURTESY of MEGAN ROOSEVELT (healthygrocerygirl.com)

Megan Roosevelt is a plant-based Registered Dietitian, the founder and CEO of Healthy Grocery Girl® and the #1 Family Friendly Dietitian on YouTube. She is an internationally published author, host, producer, as well as a nutrition expert for television and magazines. Her work has been featured on ABC, CBS, OWN, Home & Family, Shape, Health, Prevention, Real Simple, The Huffington Post and Origin Magazine, to name a few. Megan lives in sunny Los Angeles, California with her husband & business partner, Aaron Roosevelt.


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