Green Lentil and Sweet Potato Cottage Pie

Cottage Pie is undoubtedly a British classic. I think it’s one of those meals where the preparation certainly pays off. For those with a bit of spare time, my Green Lentil and Sweet Potato Cottage Pie is a delicious option for dinner.

I much prefer to use lentils instead of mock meat, although this recipe works just as well with soya mince.

As a rough guide, this recipe makes 1 large pie or 4 individual pies.

  • 600ml water
  • 400g green lentils
  • 50ml unsweetened soya milk
  • 50g dairy-free margarine
  • 4 sweet potatoes
  • 2 cloves of garlic
  • 2 sticks of celery
  • 2 carrots
  • 1 brown onion
  • 4 tbsp. vegan gravy powder
  • 2 bay leaves
  • 2 tbsp. maple syrup
  • 1 tbsp. fresh or dried thyme
  • 1 tbsp. fresh of dried oregano
  • 1 tbsp. sunflower oil
  • Sea salt and black pepper to taste

Begin by preparing the ingredients. Rinse the lentils thoroughly in a colander. Peel and finely chop the sweet potatoes, garlic, celery, carrots and onion. Add the sweet potatoes to a large saucepan filled with water. Warm the water, using a medium heat, then cover the saucepan with a lid. Cook for 20-25 minutes, or until the sweet potatoes are ready. While the sweet potatoes are cooking you can make the filling. Start by adding the sunflower oil to a large saucepan. Warm the sunflower oil, using a medium heat, then add the remaining vegetables. Cook for 5 minutes, to allow the vegetables to soften a little, then add the herbs. Stir to combine then cook for 5 minutes. Add the green lentils, water, vegan gravy granules and bay leaves. Stir to combine then cook for a further 10-15 minutes, or until the filling has thickened. Remove the bay leaves then season to taste. Transfer the filling to 1 large pie dish or 4 individual pie dishes, allowing space for the topping. Set the dish/dishes to one side then pre-heat the oven to gas mark 7, around 220 degrees. Drain the sweet potatoes in a colander. Mash the sweet potatoes fully, ensuring there are no lumps. Add the maple syrup, dairy-free margarine and soya milk then stir to combine. Spread the topping evenly over the filling. Score the topping with a fork then put the dish/dishes in the oven. Cook for 15-20 minutes, or until the topping is crispy. Serve and enjoy.

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