Vegan Lentil and Sweet Potato Cottage Pie

Name: Vegan Lentil and Sweet Potato Cottage Pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6
Ingredients: 2 cans cooked green lentils, drained; 1 kg sweet potatoes, peeled and cut into 3 cm pieces; 2 onions, finely chopped; 2 carrots, finely chopped; 2 celery sticks, finely chopped; 4 cloves garlic, crushed; 400 g chopped tomatoes; 2 tbsp olive oil; 200 ml red wine; 1/2 bunch thyme leaves; 2 tbsp tomato puree; 2 tbsp soy sauce; 2 tsp caster sugar; 2 tsp red wine vinegar; 30 g vegan margarine; 2 tsp mustard powder; 2 tbsp plant-based milk; 2 tsp pumpkin seeds

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.

Servings6 Portions

Prep Time15 Mins

Cook Time60 Mins

Difficulty

Intermediate

Ingredients

cooked green lentils, drained
2 cans
sweet potatoes, peeled and cut into 3 cm pieces
1 kg
onions, finely chopped
2
carrots, finely chopped
2
celery sticks, finely chopped
2
garlic, crushed
4 cloves
chopped tomatoes
400 g
olive oil
2 tbsp
red wine
200 ml
thyme leaves
0.5 bunch
tomato puree
2 tbsp
soy sauce
2 tbsp
caster sugar
2 tsp
red wine vinegar
2 tsp
vegan margarine
30 g
mustard powder
2 tsp
plant-based milk
2 tbsp
pumpkin seeds
2 tsp

Step-by-Step Instructions

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.