We’ve reinvented this classic while keeping its comforting qualities. We cooked lentils with vegetables and two flavor boosters (soy sauce and balsamic) so they’re a rich base for a creamy, sweet potato mash, smoothed right on top. Cook, relax and enjoy!
What you'll need: 1½ lb sweet potato
1 yellow onion
1 clove garlic
3 oz celery
1 tablespoon tomato paste
6 oz green lentils
4 oz baby spinach
1 Tbsp tamari
1 tsp balsamic vinegar
2 pats butter
3 oz sharp orange cheddar
freshly ground black pepper
Equipment: medium saucepan
Recipe steps: 1. Cook potatoes
Peel potatoes and chop into 1-inch pieces. Place in a medium saucepan and cover potatoes with cold water. Season with 1 teaspoon salt and bring to a boil. Cook until tender, about 15 minutes.
Meanwhile, peel and finely chop onion and garlic. Trim ends from celery then finely chop.
Heat 1 tablespoon oil in a large saucepan over medium-high. Add onion, garlic and celery and cook until softened, about 2 minutes. Add tomato paste and cook for another minute.
Add lentils and 2 cups water to the saucepan and bring to a vigorous simmer. Cover and cook until lentils are just cooked through and water is almost all absorbed, about 20 minutes Stir in spinach, 1 tablespoon tamari, 1 teaspoon vinegar and 1 cup water and cook, stirring, until spinach is wilted, 5 more minutes. Season to taste.
Make sweet potato mash
As soon as the potatoes are cooked, drain in a colander and return to saucepan. Add butter to potatoes and mash until smooth; season well with salt and pepper. Grate cheese and mix ⅓ of cheese into the potatoes.
Broil shepherd’s pie
Preheat broiler with rack 6-inches from heat source. Pour lentils into a baking dish. Spoon mashed potatoes over the top, flattening with the back of a spoon. Sprinkle with remaining cheese. Broil until golden on top, about 5 minutes. Enjoy!
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