Updated: Aug 21, 2020
Eating plant-based doesn't have to be time-consuming, elaborate, or expensive, but sometimes I like to make something a little more fancy and "restaurant-like". If you have a holiday or special dinner party, try this oh so good pie. The mushroom gravy takes a bit of time to prepare but you can make it the day before and put the pie together the following day. Plus the gravy makes enough that you will have extra to use or freeze for another day.
Sweet Potato Lentil and Mushroom Pie
Sweet Potato Topping
2 large sweet potatoes (about 1 1/2 pounds)
1 tablespoon plant milk
1/8 tsp nutmeg
1/4 tsp salt (optional)
1 can lentils (1 1/2 cups), drained and rinsed
1 large carrot, cut into small dice
1 cup frozen peas
1 1/2 cups mushroom gravy (recipe below)
Heat oven to 450 and bake sweet potatoes until completely soft - about 1 hour. Scoop the potato out of the skin and mash with the plant milk and nutmeg. Set aside while preparing the filling.
Place the carrots in a steamer basket and place the basket over boiling water. Steam carrots 5 minutes and then add the peas. Steam 3 more minutes and remove from the heat.
Place lentils in a bowl and lightly mash with a fork about 5 or 6 times. Add the cooked carrot and peas and combine. Add the mushroom gravy and stir to combine. Place filling in a 9 inch pie pan.
Place lentils in a bowl and lightly mash with a fork about 5 or 6 times. Add the cooked carrots, peas, mushroom gravy and stir to combine. Place filling in a 9 inch pie pan.
If you want to be fancy-schmancy you can fill a pastry bag with the mashed sweet potatoes and pipe over the top of the pie or just carefully spoon the potatoes on the top and smooth out with the back of a spoon.
Bake pie 30 minutes until lightly browned on top and filling is bubbling at the edges. Wait 10-15 minutes before cutting. Garnish with a little fresh thyme.
1 red or yellow onion, diced