I love the idea of using lentils for Sheppard’s pie! So much more interesting than they typical vegetarian riff on the Sheppard’s pie with slimy, over cooked, underseasoned mushrooms (emphasis on the mush after being sauteed and then baked!). I didn’t think to take pic and I’m not on twitter or instagram anyway, I’m actively avoiding another social media addiction. Sweet potato leek soup yummy!! Anyway I do enjoy your website, thanks for all the inspiration and fun minimalist hacks. The funny part of this story was I had prepared leeks to use in cottage pie ( for today is St David’s Day ( welsh holiday) and I totally got distracted / excited when reading your recipe that I finished it all and thought what the heck no leeks, oops well I suppose I will use them in soup. I stiured my sweet potato mash into some grapeseed oil and garlic ( somehow I have no olive oil in house) and spooned on top of lentil mix. Once I combined I added some arrowroot as thickener.
I had very little tyme haha I added some dried margoram. Then I used red onion, celery and carrots. Turned the brown lentils into a deeper warmer brownish colour. I pured my diy veg broth ( that was quite red due to beet peelings I had in my stock bag. First I pressure cooked lentils and also sweet potato separately 6 min and 10 min. Today I used this recipe as a let’s say rough guideline as I’m on very restricted AIP and as vegan with not enough time I was able to make something similar.
This recipe looked delish, I normally like your recipes and try to create.
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