A year ago I made, noted and photographed a Vegan version of Shepherd’s Pie, that old British Pub comfort food staple, thinking it would be gorgeous to share in the Autumn, when the golden russet of the topping and the savory warmth of its rich interior heartily answer the call of autumn’s cravings.
I subsequently learned that when it is meatless it is called a Shepherdess Pie, which I love for its evocation of carefree goddesses guiding a flock of four-legged, cottony clouds, all baas and billows floating over the English countryside. You know a character like that makes a magical savory pie.
And yet, a week ago Sahara Rose handed me her new book, Eat Feel Fresh, which comes out today! The book opened first to her Sweet Potato Lentil Shepherd’s Pie – so I am sharing that one, since Sahara is herself an ethereal goddess who seems to perennially meander the most bucolic country idylls. A beauty like that must make a magical savory pie.
In fact, her book overflows with magical recipes, so scroll down for this one, and keep going to enter to win a copy of her new book.
Sweet Potato Lentil Shepherd’s Pie, from Sahara Rose’s new book Eat Feel Fresh
Serves 8
Sahara writes that “this is more of a cozy sweater, fuzzy socks, reading in front of the fireplace dinner, and who doesn’t love that? Total Kapha mood.” Plus, she’s made it easy to throw together, which sounds like every Dosha mood on days when the weather chills and all we want is warm and cuddly.
Ingredients
4 large sweet potatoes, quartered
1 tablespoon olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrot
3 garlic cloves
41/2 cups cooked lentils
2 15 oz cans diced tomatoes
1 tablespoon chopped basil
1/2 cup chopped spinach
2 tablespoons coconut amino acids or tamari
1 teaspoon fresh thyme, plus more to garnish
2 tablespoons non-dairy milk, plus moe as needed
sea salt and freshly cracked black pepper
Instructions
- Preheat the oven to 425F. Put the potatoes in a large pot of boiling water and boil 15-20 minutes until soft.
- Meanwhile, in a Dutch oven, heat the olive oil over medium heat. Add onion, celery and carrots and cook, stirring occasionally, for 10 minutes or until soft. Add the garlic and cook for 1 minute. Add the lentils and cook 3 minutes more. Stir in the diced tomatoes, basil, spinach and coconut aminos. Simmer for 10-15 minutes.
- When the sweet potatoes are soft, remove them from the heat and drain the water. Remove the potato skins and return the potatoes to the pot. Add the non-dairy milk and mash with a potato masher or a fork until smooth and thick, adding more non-dairy milk if needed. Season with salt and pepper to taste.
- Spread the lentil mixture in a greased 9x13in baking dish. Spread the sweet potatoes in an even layer over the top. Bake for 20 minutes. Allow to cool slightly before serving and garnish with thyme.
Would you like a copy of Sahara’s goddessy book? Head on over and purchase it now, or drop a line below to let us know what makes you eat, taste, feel like a nature devi – or why you would like this book. I’ll randomly, blindly pick a winner Saturday.
Saturday Update: Congratulations to Kate Will who will receive a copy of Eat Feel Fresh!
Thank you and big love!
I’m always looking for magical recipes to feed my family, plus I love beautiful books that weave together gorgeous photography, yummy recipes, and poetic abstracts. You can feel that nurturing your loved ones is actually a spiritual activity. I’d love a copy. Thank you!
Yes. I love that – so often people find it a chore. But you find feeding your loved ones a spiritual activity. That is magic and yes, this book is definitely gorgeous.
Oh gosh, that recipe looks great. I definitely could use another Ayurvedic cooking resource. Looks like it would compliment your book. This recipe definitely looks like yummy comfort food. Thanks so much for the generosity. ❤️
It is a book of beauty and comfort. Think you would enjoy it Irenee. 💛
I feel my most radiant when I eat less and follow the wisdom of the seasons.
Warm and earthy as Fall and Winter bring restoration. Astringent and bitter with greens galore when Spring emerges, waking me to renewal. Light and Cool are my summer favorites, focused on fruits and local fresh veggies with plenty of water. Love the reminders to live in sync with my body and environment.
May we all be such Divine Shepherdesses!
You are truly that, living so in tune with Mother Nature that you billow with love and delight. Thank you as always Kate for your deep wisdom and joy.
Congratulations Kate. You are the winner of Sahara Rose’s new book! I’ll send you an email to confirm the address. xo
I’m making this recipe tonight! It’s been challenging to know what to cook since I’ve been forced to be dairy, gluten, grain, corn, and soy free.
I hope you love it Stephanie, and I hope you find lots of ideas here that work for you – for instance, check out the mung recipes and anything for Kapha (often they are best avoiding those foods as well).
“If the roots are nourished, the tree will flourish.” -Dr. Madan Bali. On my own path of self-discovery, healing and growth, more and more, I am finding Ayurvedic practices nourishing my roots. Now, I have just started to get my feet wet but I have a thirst to learn more and this book would align with my intention for growth and exploration. Thank you
Getting your feet wet sounds like a good start to nourishing your roots. Ayurveda is brilliant for setting up good health for life. Best wishes Aneta!
I just renamed my own potato-topped-lentil-mushroom-pie “Shepherdess Pie”! I’d love to spend more time in Sahara’s world. Please drop my name in the hat for this gorgeous book. Love you Laura!
Love you Sallyji!
Oh fun, a vegan ayurveda cook book :)… I’ve learned to not call myself a vegan but instead to just simply say that I ‘eat mostly plants,’ that way no one feels judged including myself when I don’t eat vegan ;). xox0 Cindy
Thanks Cindy. I love your non-judgmental living. I too prefer terms like plant powered! Enjoy.
This looks so good and I’m always interested to see a new ayurvedic cookbook!
What a lovely recipe, thank you for sharing! I’ve been really enjoying adding principles and recipes from your Ayurvedic Cooking Class into my cooking 🙂 I moved back to my home state of Alaska last year, and although it’s good to be home, my heat and humidity-loving body has a hard time with much of the weather. Increasing my use of spices and utilizing Ayurvedic principles has helped a lot. I do a lot of berry picking and some hunting (I realize hunting isn’t part of most plant-based diets, but my type of hunting isn’t about bravado or dominion, rather communion with Nature and Her Creation), and this helps me feel connected to Nature. This book looks like a wonderful compliment to your own.
Thank you Aleia. I love hearing about your life and your communion with nature. Best wishes!
What a lovely looking book. And how can you go wrong with lentils and sweet potatoes! I didn’t know a vegan pie was called shepherdess — fun little fact. Thanks for sharing the recipe Laura!
A vegan *shepherd’s* pie, that is. Hope you are enjoying autumn in northern California. Thanks Katie!