Lentil Shepherds Pie
*Soy free, gluten free
½ cup green lentils, cooked
1 cup sweet potato, cubed and cooked
1 cup kale, chopped
½ cup cauliflower, roasted (can substitute for any vegetables)
½ cup pumpkin, roasted
1 TB walnuts, crushed
¼ cup cashews
1 TB onion, chopped
2 TB nutritional yeast, divided
2 TB olive oil, divided
½ tsp oregano
½ tsp kelp seasoning
¼ cup bone broth
Dash sea salt + black pepper
Blend cashews, 1 TB nutritional yeast, oregano, kelp seasoning until smooth.
In a mixing bowl, combine lentils, cashew mixture and kale, then stir until lentils and kale are coated.
Saute onion in 1 TB olive oil until browned.
Whip sweet potatoes with bone broth, nutritional yeast, ghee, sea salt and pepper.
In a small baking dish layer lentil mix, onion, cauliflower, whipped sweet potatoes and top with walnuts.
Place in preheated 400 degree oven for approximately 20 minutes or until warm all the way through.