Cottage Pie with Sweet Potato Mash

Ingredients

• Sweet potato

  Raw, unprepared

  907g

• Onion powder

  Spices

  ½ tsp or 1g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Onions

  Raw

  1 small or 70g

• Carrots

  Raw

  1 medium or 61g

• Garlic

  Raw

  2 cloves, minced or 6g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 ½ cup kernels or 246g

• Peas

  Edible-podded, frozen, unprepared

  1 cup or 144g

• Lima beans

  Immature seeds, frozen, fordhook, unprepared

  1 cup or 160g

• Lentils

  Mature seeds, cooked, boiled, with salt

  2 cup or 396g

• Vegetable Broth

  From bouillons. Low sodium

  1 cup or 240g

• Mushrooms

  Chanterelle, raw

  227g

• Yeast

  Leavening agents, baker's, active dry

  3 tbsp or 36g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Miso

  1 tbsp or 17g

• Thyme

  Spices, dried

  1 tsp, leaves or 1g

Directions

1. Place the sweet potatoes into a large pot with enough cold water to cover and bring to a boil. Cook for 15 to 20 minutes, or until fork-tender, then drain and return to the pot. Stir in the onion powder and black pepper and mash until smooth. Set aside.
2. Preheat the oven to 400F.
3. Heat 1/4 cup of water in a large skillet over medium heat. Add the onion and carrot and cook until softened, about 7 minutes. Stir in the garlic and lower the heat to low. Stir in the corn, peas, and cooked lima beans. Cook until the vegetables are tender and any liquid is absorbed, 3-5 minutes. Stir in the 1 1/2 cups of the lentils, then transfer the vegetable mixture to a shallow baking dish and set aside.
4. Heat the Light Vegetable Broth in the same large skillet over medium heat. Add the mushrooms, nutritional yeast, tomato paste, miso paste, and thyme and cook, stirring, for 5 minutes, or until the mushrooms are soft. Transfer the mushroom mixture to a blender or food processor, add the remaining 1/2 cup of lentils, and blend until smooth. If the gravy is too thick, blend in up to 1/2 cup of additional broth. Taste and adjust the seasonings, if needed.
5. Pour the gravy over the vegetable mixture, stirring to combine. Spread the mashed sweet potatoes on top, smoothing to cover the surface. Bake for about 30 minutes, or until the filling is bubbling. Serve hot.
6. Recipe by: Dr. Michael Greger & Robin Robertson from The How Not to Diet Cookbook (source: https://nutritionfacts.org/recipe/cottage-pie-with-sweet-potato-mash/)

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