Lentil Shepherd’s Pie

Ingredients

• 2-3 sweet potatoes, peeled and diced (about 500 ml/2 cups) Or carrots or squash
• 2-3 regular potatoes, peeled and diced (about 500 ml/2 cups)
• 15 ml (1 tbsp) canola oil
• 1 large or 2 small yellow onions, peeled and chopped
• 3 celery sticks, chopped
• 5 ml (1 tsp) chili powder
• 1 can (540 ml) lentils, drained and rinsed
• Salt, pepper and Tabasco-style hot sauce, to taste
• 500 ml (2 cups) frozen corn nibs
• 10 ml (2 tsp) curry powder
• 30 ml (2 tbsp) butter or non-hydrogenated margarine

Preparation

1. Place oven rack in the middle position and preheat the oven to 180^oC (350^oF). Oil an 8-inch square baking dish.
2. Place the sweet potatoes and regular potatoes in a large pot of salted water and bring to a boil over medium-high heat. Cook until tender (about 20 minutes).
3.  Meanwhile, heat the oil in a frying pan over medium-high heat. Add the onions and celery and cook about 5 minutes.
4. Add the chili powder, lentils, salt, pepper and hot sauce. Cook about 2 minutes. <
5. Pour the lentil mixture into the baking dish and spread. 
6. Cover the lentil mixture with the corn nibs. 
7. Drain the sweet potatoes and the regular potatoes. Place in a bowl and mash with a fork or a potato masher. Add the curry powder, butter, salt and pepper. 
8. Spread the mashed potato mixture over the corn nibs and cook for 40 minutes
   
   

Tip: Use the cooking time to prepare your side dishes. Variations:

• Use only regular potatoes.
• Sprinkle a little chili powder on top of the shepherd’s pie.