Cottage Pie is undoubtedly a British classic. While there’s lots of peeling and chopping involved, it’s one of those meals where the preparation certainly pays off. If you have some spare time, my Green Lentil and Sweet Potato Cottage Pie is a crowd pleaser.
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
- 100ml 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
Drain and rinse the lentils thoroughly using 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.
Heat the water using a medium heat then cover the saucepan with a lid. Cook for 20-25 minutes while you prepare the filling.
Start by adding the sunflower oil to a large saucepan. Heat 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 all of the herbs. Coat the vegetables in the herbs 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 thoroughly using 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.
Cover the filling evenly with the topping then score with a fork. Put the dish/dishes in to the oven then cook for 15-20 minutes, or until the topping is crispy and golden.