Lentil Shepherd's Pie
(Slow Cooker Recipe)
1 Tbsp. Olive Oil
1 medium sweet onion, diced
3 stalks of celery, diced
2 large carrots, peeled and diced
1 tsp. sea salt
2 garlic cloves, minced
1/2 tsp dried thyme
1/2 tsp black pepper
1-1/2 cups green lentils, rinsed
1 can diced tomatoes
8 oz. organic Bella mushrooms
2-1/2 cups vegetable broth
1 cup frozen peas
4 cups mashed sweet potatoes, or russet if preferred.
Set oven on 375 degrees Fahrenheit, wash and halve sweet potatoes. Place potato halves face down on pan greased with coconut oil. Bake for 45 minutes, turning half way through bake time.
Place onions, carrots, celery, oil, garlic, thyme, salt and pepper, diced tomatoes, mushrooms, lentils and vegetable broth into slow cooker. Cook on low for 6 hours or high for 3 hours.
Stir in frozen peas after cooking time is complete.
Remove potatoes from oven when done. Scoop and mash potatoes in a separate bowl, set aside.
Spoon vegetable mixture into individual oven safe bowls and top with a scoop of mashed sweet potatoes. Bake on 400 degree Fahrenheit for 20-30 minutes until potatoes are golden or mixture starts bubbling.