Spiced Lentil and Sweet Potato Shepherd's Pie with Coconut-Lime Topping

Ingredients & Substitutes

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and begin preparing the sweet potato topping by boiling the chopped 3 large sweet potatoes in salted water until very tender, about 15-20 minutes.

2. 2

   While the sweet potatoes boil, heat 2 tablespoons of olive oil in a large oven-safe skillet or Dutch oven over medium heat, then add 1 large chopped onion and sauté for 5-7 minutes until softened.

3. 3

   Stir in 3 minced garlic cloves and 1 inch of grated ginger, cooking for 1 minute until fragrant, then add 1 cup of rinsed red lentils, 2 teaspoons of curry powder, 1 teaspoon of turmeric, and cook for another minute.

4. 4

   Pour in 4 cups of vegetable broth and one 14.5-ounce can of crushed tomatoes, bring the mixture to a simmer, then reduce heat and cook for 20-25 minutes, or until the lentils are tender and most of the liquid has been absorbed.

5. 5

   Once the lentils are cooked, stir in 5 ounces of fresh spinach until wilted, seasoning the filling with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

6. 6

   Drain the boiled sweet potatoes thoroughly, then mash them with 1/2 cup of full-fat coconut milk and 2 tablespoons of lime juice, along with 1/4 teaspoon of salt, until smooth.

7. 7

   Spoon the mashed sweet potato mixture evenly over the lentil filling in the skillet, creating a rustic topping, then sprinkle with 1/4 cup of chopped cilantro.

8. 8

   Bake the shepherd's pie in the preheated oven for 20-25 minutes, or until the topping is lightly golden and the filling is bubbly, allowing it to rest for 5 minutes before serving.