Sweet Potato & Lentil Cottage Pie

Method:

1. 1

   Place a large pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a pinch of salt; cook for 5–10 minutes until soft.

2. 2

   Once soft, add the sliced mushrooms, cumin and paprika; cook for 10 minutes until the mushrooms soften and reduce in size.

3. 3

   Add the lentils, tomato purée and vegetable stock. Mix well and cook until the water has disappeared. At this point, add the tinned tomatoes and cook for another 30–40 minutes until the lentils feel soft. If they don't feel soft yet, cook for a little longer adding a dash of water every time the mixture feels as if it is getting too thick.

4. 4

   While the lentils are cooking, place a large pan over medium heat and fill with boiling water. Once bubbling, add the sweet potatoes and carrots and cook for 15–20 minutes until the sweet potatoes feel soft. Once soft, drain the water and place the sweet potatoes and carrots back into the pan.

5. 5

   Add a dash of almond milk, the nutritional yeast and a pinch of salt to the sweet potatoes and carrots. Mash using the back of a fork or a masher until soft and creamy.

6. 6

   Preheat the oven to 200°C / 180°C fan / 400°F.

7. 7

   Once the base mixture is a thick, sauce-like consistency and the lentils feel soft, spoon it into the bottom of a casserole dish (we use a 26cm / 10″ shallow dish). Spoon the mash over the top and smooth over using the back of a wooden spoon. For a nice effect, we like to make even lines across the top using a fork.

8. 8

   Cook for 10–15 minutes until the top is golden and delicious.