Vegan lentil & sweet potato cottage pie

Prep: 15 mins
Cook: 1 hr
Serves: 6

2 onions, finely chopped
2 carrots, finely chopped
2 celery sticks, finely chopped
2 tbsp olive oil
4 garlic cloves, crushed
200ml 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

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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. 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.

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