1can(15 oz) lentils, drained and rinsed, for the base
12ozfrozen cauliflower rice
Gluten-free Worcestershire sauce, to taste
Garlic powder, onion powder, smoked paprika, salt, and pepper, to taste
2cans(15 oz each) unsweetened sweet potatoes, drained
12ozfrozen sweet potato chunks, steamed until tender
1can(15 oz) lentils, drained and rinsed, for the topping
dairy-free milk or broth, a splash if needed
Instructions
Heat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
Brown the beef with Worcestershire and seasonings. Drain excess fat if needed. Add the peas and corn, cauliflower rice, and the first can of lentils. Cook for 5–7 minutes until hot and less watery.
Warm the drained canned sweet potatoes, steamed sweet potato chunks, and second can of lentils. Mash together, adding a little milk or broth only if needed to make a spreadable topping.
Spread the beef mixture into the dish and cover with the mash. Cover the dish and bake for about 40 minutes; uncover for the last 5–10 minutes if desired. Heat the assembled casserole to 165°F.
Rest for 10 minutes, then divide into six servings.
This lentil-and-sweet-potato version differs from the existing potato-topped cottage pie. Worcestershire may contain fish and gluten, so check the label. Canned sweet potato weights are package weights before draining.Estimated nutrition is for one of 6 equal portions. Calculated with 93% lean beef, equal weights of peas and corn, approximately 255 g drained lentils per can and 510 g drained canned sweet potatoes in total.