Servings: 4 servings
Ingredients
- 2 cups cooked lentils
- 2 medium sweet potatoes peeled and cubed
- 4 Tbsp Bragg Organic Extra Virgin Olive Oil
- 1 large onion chopped
- 1 2/3 cup fresh mushrooms chopped
- 1 tsp liquid smoke
- 1 tsp thyme
- 1/4 cup unsweetened plain oat milk
- 1 tsp Frontier Smoked Paprika Ground
- salt to taste
Instructions
- Cook lentils according to package instructions.
- In a medium saucepan, boil the sweet potatoes for about 15-20 minutes or until soft.
- Preheat the oven to 350* F.
- Heat 2 Tbsp of the olive oil in a frying pan on medium high heat.
- Add the onions and cook till translucent.
- Add the mushrooms and cook until brown.
- Add the cooked lentils, salt, liquid smoke and the thyme.
- Carefully mix all ingredients together, transfer to an oven-safe baking dish and spread out evenly.
- Drain the sweet potatoes once done, and add the oat milk, a little salt, remaining 2 Tbsp olive oil, and paprika.
- Mash the potatoes with a potato masher or electric mixer until smooth. Add more oil or oat milk if necessary.
- Spread the mashed sweet potatoes over the top of the pie.
- Bake for 25 minutes and enjoy!
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