Indulge in a mouthwatering and wholesome dish with this Vegan Lentil & Sweet Potato Cottage Pie. Packed with plant-based goodness, this recipe is sure to satisfy your taste buds while nourishing your body.
Start by sautéing onions, garlic, and carrots until fragrant. Then, add lentils, herbs, and vegetable broth, allowing them to simmer until the lentils are tender and the flavors are well-incorporated. Meanwhile, boil sweet potatoes until soft, and mash them with a touch of vegan butter and nutmeg for a creamy topping.
Once ready, layer the lentil mixture at the base of a baking dish and spread the sweet potato mash on top. Bake until golden and bubbly!
Brimming with fiber, protein, and vitamins, this vegan cottage pie is not only delicious but also nutritious. The lentils provide a hearty texture, complemented by the subtle sweetness of sweet potatoes. It’s a satisfying meal that’s perfect for cozy evenings or special gatherings.
Whether you’re a vegan or simply a food enthusiast, give this Lentil & Sweet Potato Cottage Pie a try. It’s guaranteed to be a crowd-pleaser and leave you with a happy, full belly!
Also Read: Eid Special Sindhi Lamb Biryani Recipe
Vegetarian Sunday Special Vegan lentil & sweet potato cottage pie Recipe
Course: MainCuisine: AmericanDifficulty: Easy6
servings20
minutes50
minutes374
kcalIngredients
2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 tbsp olive oil
4 garlic cloves, crushed
200 ml of red wine (check the label to ensure it’s vegan if needed)
½ bunch of thyme, leaves picked
2 tbsp tomato purée
2 tbsp soy sauce
2 tsp caster sugar
2 tsp red wine vinegar
2 x 400g cans cooked green lentils, drained
400g can chopped tomatoes
- For the mash topping
1kg sweet potatoes, peeled and roughly chopped into 3cm pieces
30g vegan margarine
2 tsp mustard powder
2 tbsp plant-based milk (we used oat milk)
2 tsp pumpkin seeds
Directions
- Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
- Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
- Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
- Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25cm x 20cm x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn’t spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling.
Notes
- Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.
