It’s officially the day of green and what better way than to celebrate than with a classic St. Paddy’s Day favorite with a healthier twist of course! I’ve married two of my favorite ingredients for a creamy, hearty dish that could turn any meat-lover into a veggie enthusiast.
Traditionally, shepherd’s pie is made with white potatoes, heavy cream and beef or lamb. Here I’ve replaced white potatoes with its more nutrient-dense counterpart. Sweet potatoes offer fiber and a slew of nutrients like beta carotene antioxidants which act to combat cell aging by fighting free radicals. Perhaps the most exciting sub of ingredients is lentils for meat. Lentils give a hearty, meat-like flavor and texture to this dish but without the saturated fat which helps keep our arteries clean and hearts healthy.
Nutrition:
Sweet Potato: Boasting almost twice the amount of Vitamin C, Vitamin A, and fiber than its traditional counterpart, sweet potatoes are a satisfying an nutritious alternative to white potatoes.
Lentils: Lentils boast iron which is essential for red blood cell production and carrying oxygen around the body to nourish our tissues. Getting enough iron is critical for maintaining energy levels, immune function, and cognitive health.
- 3 cups sweet potato, sliced
- 1 tbsp olive oil
- 1 cup onion, diced
- 1 carrot, chopped
- 1 clove garlic, minced
- Fresh rosemary sprigs
- 2 cups cooked lentils
- 1/4 cup almond milk
- Preheat the oven to 425 F.
- Boil the sweet potato in a large pot until soft.
- In a medium skillet, sauce the onion, carrot, garlic, rosemary and garlic with olive oil.
- In a blender, blend the sweet potatoes and almond milk together to create a thick and creamy consistency.
- In a large bowl, mix together the lentils and sautéed vegetables.
- Transfer lentils and vegetables to a lined 8 x 8 baking dish. Top with sweet potato mixture and spread evenly.
- Bake for 15 minutes.
