As I said before, I've been making this recipe for many years, especially when I was a private chef in NYC. I feel like I adapted it from somewhere, but I cannot remember from where!!
Course: Main Course
Cuisine: American
Keyword: autumn, fall, thanksgiving
Servings: 6
Author: Jenné
Ingredients
2sweet potatoespeeled and halved
2yukon gold potatoespeeled and halved + 1 yukon gold, diced
1teaspoonapple cider vinegar
3tablespoonsgrapeseed oil
1-2tablespoonsplain unsweetened soy milkor other non-dairy milk
2tablespoonsnutritional yeast
½teaspoonsea salt + more to taste
1yellow onionthinly sliced
3celery stalkschopped (about 1 cup)
2clovesgarlicminced
2carrotschopped (about 1 cup)
½cupgreen lentils
1teaspoonthyme
1 14-ozcan diced tomatoes
1cupfrozen or fresh green beans
1teaspooncumin
½teaspoonblack pepper
1-2tablespoonssoy sauce or liquid aminos
Instructions
Place the peeled sweet potatoes and yukon potatoes into a large pot with 2 quarts of salted (use about 1 tablespoon) water.
Bring to a simmer and cook until tender, about 20 minutes.
Once tender, drain the water and place the pot back on the heat to evaporate any extra water under the potatoes for 30 seconds.
Remove from heat and use a wire potato masher to mash.
Add the apple cider vinegar, 1 tablespoon of grapeseed oil, soy milk, nutritional yeast, and salt, and mash again. Once the ingredients are incorporated, use a whisk to whip the potatoes until creamy. Set aside.
* You can skip the mashing part and whip/blend the potatoes and ingredients in a food processor if you’d like a more pureed consistency. That’s what I did for the photos, but either works just fine.
While the potatoes are boiling you can make the bottom layer of the sweet potato shepherd’s pie.
Warm 2 tablespoons of grapeseed oil in a skillet on medium heat.
Add the sliced onions, followed by a dash of salt. Sauté until translucent, then continue to cook them on medium-low to caramelize for about 15 minutes.
Once the onions are slightly golden and tender add the celery, garlic, and carrots. Cook until the celery begins to soften, about 5 minutes.
Add the lentils, diced yukon potato, thyme, and diced tomatoes, and stir well.
Place the lid onto the skillet and cook for 30 minutes, or until the lentils are tender. Add more water if necessary––1/4 cup at a time should be plenty if it begins to stick or burn.
When the lentils are tender, add the green beans, cumin, soy sauce, and black pepper. Season with more soy sauce or salt to taste.
Transfer the contents of the skillet to a baking dish (if your skillet is oven-safe you can leave it in there). Spread evenly onto the bottom of the baking dish, then top with the whipped potatoes.
Preheat the Calphalon Quartz Heat Countertop Oven to 350°. Bake for 30-40 minutes, until the potato topping is slightly golden and dry.