Sweet potato-topped vegetarian cottage pie

Sweet potato-topped vegetarian cottage pie

By
From
How to Cook Healthily
Serves
4
Photographer
Issy Croker

This is a real winter favourite in Pinnock Towers! I have made this a veggie one as it’s a recipe that works very well, but you can absolutely use the traditional minced (ground) beef if you like. The sweet potato topping is lower GI than regular potato, plus the bright orange flesh is rich in beta carotene, which is a potent antioxidant.

Ingredients

Quantity Ingredient
900g sweet potato, cut into chunks
olive oil, for cooking
1 large red onion, finely chopped
2 garlic cloves, finely chopped
2 large carrots, cut into small dice
1 x 400 can green lentils, drained
1 x 400 can chopped tomatoes
2 sprigs thyme
1/2 teaspoon ground cinnamon
1 teaspoon vegetable bouillon powder
sea salt

Method

  1. Preheat the oven to 180°C
  2. Place the chopped sweet potato in a saucepan, cover with boiling water and simmer until soft. Drain, mash well and set aside.
  3. While the sweet potato is cooking, heat a little oil in a large saucepan, add the onion, garlic, carrots and a good pinch of salt, and sauté until the onion has softened.
  4. Add the lentils, tomatoes, thyme, cinnamon and bouillon powder, and simmer for around 20 minutes, until the tomatoes have reduced right down to create a thick sauce with the lentils.
  5. Transfer to a deep baking dish, top with the mashed sweet potato and bake in the oven for around 20 minutes.

Note

  • Roasting and baking

    Perfect for dinner
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