logo

  Back To Recipes

Lentil & Sweet Potato Cottage Pie

A budget friendly meal that's packed with comforts of home - and lentils!

Braised Tofu & Avocado salad

SERVES COOKS IN DIFFICULTY ALLERGIES

4

1 hr 15 Minutes

Moderate

Dairy Free

Gluten Free

Contains Soy

Vegan

Chef Dorothy's Comments

This is a simple but hearty and budget friendly recipe. If you make it once, you will make it over and over...

I love changing it slightly each time to keep it fresh, try seasonal changes such as different root vegetables. The flavourful lentils make it in to a filling meal, one that is also tasty the next day.

If you have whole spices to hand, this is a great recipe to use them in. Toast them in a pan for a few minutes. This will quickly bring out the flavour. Then grind them in a mortar & pestle. If you have powders, don’t worry it will still be just as tasty but with a little less magic!

Ingredients

  • 1 small onion, finely chopped
  • 2 tbsp olive oil
    250 g dried green lentils
  • 1 tbsp gluten free gravy granules Marigold
  • 500 g sweet potato
    1 whole celeriac (about 500g)
  • 1 tsp cumin seed (or ground)
  • 1 tsp mustard seed (or ground)
  • 1 tsp ground black pepper
  • 1 ½ large carrots
  • 2 tbsp sun-dried tomatoes, finely chopped
  • 1 x 400 g can chopped tomatoes
  • 2 tbsp Marigold Engevita Nutritional Yeast Flakes

Method

  1. Sauté the onion in 1 tbsp olive oil on low heat until golden brown, about 5 minutes. When done, stir in the lentils so they are coated well.
  2. Dissolve the gravy granules into 375 ml water and add to the pan with the lentils. Bring to the boil then reduce to a gentle simmer for 30 minutes.
  3. Cut the sweet potato and celeriac into 2 cm cubes. Add to a pan with 500 ml water and the spices. Gently simmer with a lid for 20 minutes.
  4. Preheat your oven to 200°C.
  5. Drain the sweet potato and celeriac but save the water and set it aside. Mash the root vegetables until smooth with a potato ricer or blender.
  6. Stir into the mashed potato: 1 tbsp olive oil, the pan water (adding more if too thick) and the brewer’s yeast.
  7. Cut the carrots into large diagonal chunks and add to the lentils, along with the finely chopped sundried tomatoes and chopped tomatoes.
  8. Spread the lentil mix into a casserole dish and pat flat. Spread the sweet potato/celeriac pie mixture on top and pat flat.
  9. Bake for 30 minutes.
  10. Sprinkle a bit of Engevita and put back into the oven to brown for a further 5 minutes.
  11. Serve and enjoy. Goes lovely with a fresh dip / creamy relish and salad.