Kids
Mains

Sweet Potato & Lentil Cottage Pie

29 October 2020
Total Time
60 Mins
Serves
6
perfect for lunch boxes

This is a great recipe for a sharing-style dinner on a cold evening, or if you're looking to have leftovers the next day. We love to enjoy this dish with a side of fresh green salad and some roasted long-stem broccoli.

Ingredients:

    for the topping
  • 3 sweet potatoes

    peeled & cut into bite-sized pieces

  • 3 carrots

    peeled & chopped

  • 1 tablespoon nutritional yeast

    (+ extra for sprinkling)

  • dash of almond milk

    for the base
  • 1 onion

    peeled & diced

  • 3 cloves garlic

    peeled & chopped

  • 7 oz chestnut mushrooms

    sliced

  • 1 heaped teaspoon ground cumin

  • 1 heaped teaspoon paprika

  • 240g canned cooked green lentils

  • 2 tablespoons tomato purée

  • ¼ litre vegetable stock

    boiling

  • 2 x 14 oz tins chopped tomatoes

  • pinch of sea salt & black pepper

Method:

  1. 1

    Place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt; cook for 5–10 minutes until soft.
  2. 2

    Once soft, add the sliced mushrooms, cumin and paprika; cook for 10 minutes until the mushrooms soften and reduce in size.
  3. 3

    Add the lentils, tomato purée and vegetable stock. Mix well and cook until the water has disappeared. At this point, add the tinned tomatoes and cook for another 30–40 minutes until the lentils feel soft. If they don't feel soft yet, cook for a little longer adding a dash of water every time the mixture feels as if it is getting too thick.
  4. 4

    While the lentils are cooking, place a large pan over medium heat and fill with boiling water. Once bubbling, add the sweet potatoes and carrots and cook for 15–20 minutes until the sweet potatoes feel soft. Once soft, drain the water and place the sweet potatoes and carrots back into the pan.
  5. 5

    Add a dash of almond milk, the nutritional yeast and a pinch of salt to the sweet potatoes and carrots. Mash using the back of a fork or a masher until soft and creamy.
  6. 6

    Preheat the oven to 200°C / 180°C fan / 400°F.
  7. 7

    Once the base mixture is a thick, sauce-like consistency and the lentils feel soft, spoon it into the bottom of a casserole dish (we use a 26cm / 10″ shallow dish). Spoon the mash over the top and smooth over using the back of a wooden spoon. For a nice effect, we like to make even lines across the top using a fork.
  8. 8

    Cook for 10–15 minutes until the top is golden and delicious.

Ella’s Tips

We find that lentils can really differ in cooking time, therefore you may need to cook this recipe longer depending on how long it takes for them to break down.


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