Wednesday, May 2, 2012
Sweet Potato Shepard's Pie with Asparagus & Lentils
Cook the lentils and roast the potatoes while making the filling and this dinner comes together in less than 30 minutes.
Sweet Potato Shepard's Pie
1 cup water
1/4 cup green lentils
4 medium sweet potatoes
1/2 head broccoli, small florets
4 tbl extra virgin olive oil, divided
1 yellow onion, small dice
3 garlic cloves, minced
1 celery stalk, small dice
1/2 cup asparagus tips, small dice
1 bunch kale, roughly chopped
salt and pepper
2 tbl all-purpose flour
1 1/2 cup vegetable broth
1 tbl dried rosemary
2 tbl fresh thyme leaves
Preheat the oven to 425.
Combine the water and lentils in a small pot and bring to a boil. Reduce to a simmer, cover and cook for 15-20 minutes or until the lentils are tender. Drain any excess water that remains.
Prick the sweet potatoes with a fork and place on a baking sheet along with the broccoli. Drizzle with 1 tbl olive oil and roast until the potatoes are fork tender. The broccoli will only take about 15 minutes, simply scoop them off onto a plate halfway through. Roughly chop the broccoli.
Put the oven on broil.
Saute the onion, garlic and celery in 1 tbl olive oil until soft and translucent, 5 minutes. Add the asparagus tips and kale. Season with salt and pepper. Cook until the kale has wilted down completely. Add the lentils and broccoli to the mix.
Sprinkle the vegetable with flour and stir to combine. Add 1 1/2 cup of broth and stir to combine into a gravy. Add the rosemary and thyme and lightly simmer for 5 minutes. Taste and season with salt and pepper.
Once the potatoes are cool enough to handle, slit them down the middle and scoop out all of the flesh. Mash in a bowl with 1-2 tbl olive oil and season with salt and pepper.
Fill the potato skins with vegetable mix and top with mashed sweet potatoes. Place back on the baking sheet and heat under the broiler for a couple minutes just until the top gets browned.