
This vegan lentil and sweet potato cottage pie is hearty, savory, and deeply comforting. A rich tomato-lentil filling is topped with creamy mustard-spiked sweet potato mash and baked until bubbling and golden.
Heat the olive oil in a large saucepan over medium heat. Add the onions, carrots, and celery, then cook for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly sweet.
Stir in the crushed garlic and cook for 1 minute. Pour in the red wine and scrape the base of the pan to lift any browned bits, then simmer for about 2 minutes, until most of the wine has reduced.
Add the thyme, tomato puree, soy sauce, caster sugar, and red wine vinegar. Stir well, then add the drained green lentils, chopped tomatoes, and 100 ml water. Simmer for 10-12 minutes, stirring occasionally, until the filling is thick and glossy. Season to taste with salt and black pepper.
While the filling simmers, make the topping. Bring a large pan of salted water to a boil, add the sweet potatoes, and cook for 10-15 minutes, or until very tender. Drain well, then mash with the vegan margarine, mustard powder, plant-based milk, salt, and black pepper until smooth.
Preheat the oven to 200C/180C fan/400F. Spoon the lentil filling into a 25 x 20 x 7 cm baking dish. Dollop the mash around the edges first, then spread it toward the center so the filling stays in place. Scatter over the pumpkin seeds and bake for 30-35 minutes, until the top is lightly golden and the filling is bubbling.
Use a full-bodied vegan red wine for the best depth, or replace it with vegetable stock plus an extra splash of red wine vinegar. Drain the sweet potatoes thoroughly before mashing so the topping stays fluffy rather than watery. The cooled pie can be frozen for up to 3 months; defrost overnight in the refrigerator and reheat until piping hot throughout.




