This dinner is a real crowd-pleaser. My nephews and nieces love my Shepherd's Pie so much, it makes their birthday meal wish list!
Do you have a picky eater in your life? No problem, this recipe is very tasty so they won't realize they are getting all their veggies in one meal.
8–10 cups diced unpeeled sweet potatoes and/or cauliflower
1 1/2 tsp pink rock or grey sea salt, divided
3 Tbsp coconut oil
2 Tbsp avocado oil
2 cups onions, chopped
2 cloves garlic, minced
3 Tbsp Italian seasoning
1 tsp cumin, ground
2 cups cooked lentils or cooked ground organic chicken or turkey
2 cups baby spinach, chopped
2 cups carrots, chopped
1 cup celery, chopped
1 cup peas (frozen is fine)
2 Tbsp fresh sage or 2 tsp dried
3/4 cup vegetable or bone broth
1. Boil the sweet potatoes and/or cauliflower in filtered water until soft, and then drain. Using an immersion blender or a food processor, puree the vegetables with 1/2 teaspoon of the salt and 3 tablespoons of the coconut oil. Set aside.
2. Preheat the oven to 350°F.
3. In a large pot, heat the 2 tablespoons avocado oil over medium-low heat. Add onions, garlic, herb blend, cumin and the remaining 1 teaspoon salt. Cook for 2 minutes, and then add the lentils, chicken or turkey. Cook for 1 minute, stirring to mix well.
4. Add the spinach, carrots, celery, peas, sage and broth. Stir to combine, and then cook for 10 minutes.
5. Transfer the mixture to a 9-by-13-inch baking dish. Top with the reserved sweet potato/cauliflower. Score the top with a fork and bake for 30 minutes.
6. Move to the top rack in the oven, and broil on low for 7 minutes or until nicely browned.
7. Serve hot and enjoy!
Makes 9 servings.
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