Lentil and sweet potato cottage pie
Recipe and image from Bon App! by Isabelle Dunn (£30, SmithStreet Books). Photography by Alan Benson.
Lentil and sweet potato cottage pie
Make this easy vegan lentil and sweet potato cottage pie, the perfect hearty family dinner.
Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Serves: 4
Ingredients
- 600g frozen sweet potato
- oil
- 1 onion chopped
- 5 cavolo nero leaves tough stems removed and sliced
- 1 carrot grated
- 2 garlic cloves chopped
- 400g canned tomatoes
- 1 tbsp light soy sauce
- 1 tsp dried oregano
- 250g pouch green lentils
- 150ml vegetable stock
- salt and pepper
- 3 thyme sprigs leaves picked
- 40g butter
Method
Step 1
Preheat the oven to 200°C/180°C fan/gas mark 6. Grease a baking dish with butter. Bring a large saucepan of salted water to the boil and add half of the potatoes. Cook for 15 minutes, or until tender, then drain and mash in a large bowl.
Step 2
Thinly slice the remaining potatoes using a mandoline (or a sharp knife), ensuring the slices are even.
Step 3
Combine the butter, cream, mustard, nutmeg and garlic in a jug. Season well with salt and pepper. Stir half of the cream mixture into the mashed potatoes.
Step 4
In the prepared dish, spread the mash evenly, then place the sliced potatoes on top. Pour the remaining cream mixture on top.Cover and bake for 50 minutes, or until the potatoes are soft.
Step 5
Uncover, sprinkle with the cheese and bake for 10 minutes more, until golden. Let stand for 5 minutes, then garnish with thyme and serve.
