I found this recipe on Pinterest for Veggie Shepherd's Pie! While it took a good amount of time to prepare (definitely a weekend meal), it was worth it. Packed full of nutrition, this dish was really good and my family liked it a lot!
I followed the recipe pretty closely except for a couple of things:
-I didn't have an open bottle of wine on hand so I omitted that ingredient altogether.
-I used ketchup instead of tomato paste (my non-tomato eating husband gave his blessing to use one tablespoon of ketchup).
When I first read this recipe and then decided to make it, I thought I would use regular potatoes rather than sweet potatoes. I really like sweet potatoes but I was afraid they would be too much for this dish; too overpowering if you will. While the meal was really good, I did regret not following my potato instincts. I will definitely make this again but next time I'm going to try it with regular potatoes.
I roasted the sweet potatoes while the Chocolate Muffins and Almond Milk were being concocted (see other posts).
Mashed and ready to go.
Veggie prep!
I used green and red (orange) lentils and I just happened to have the exact amount of steel cut oats left in the can!
Imagine how good this smelled!
Step by step by step...
Ready to bake.
All done. Letting is rest for a few minutes.
Really tasty and SO HEALTHY!
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