Ingredients
For the filling
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, finely diced
- 2 celery sticks, finely diced
- 200 g mushrooms, finely chopped
- 3 garlic cloves, crushed
- 2 tbsp tomato purée
- 200 g green or brown lentils, rinsed
- 600 ml vegetable stock
- 1 tbsp tamari
- 1 tbsp fresh thyme leaves and 1 tsp chopped rosemary
- 150 g peas
For the sweet potato mash
- 1 kg sweet potatoes, peeled and cut into chunks
- 2 tbsp olive oil
- ½ tsp ground nutmeg
- Sea salt and black pepper
Method
- Make the filling: heat the oil in a large pan and cook the onion, carrots and celery for 10 minutes. Add the mushrooms and cook for 5 minutes, then the garlic and tomato purée for 2 minutes. Add the lentils, stock, tamari and herbs, cover and simmer for 30–35 minutes, until the lentils are tender and the sauce is thick. Stir in the peas and season.Lighter option: soften the vegetables in a few tablespoons of water or stock instead of oil, adding a splash more whenever the pan starts to look dry. Each tablespoon of oil you leave out saves around 120 calories, and most people find the dish tastes just as good.
- Make the mash: meanwhile, steam or boil the sweet potatoes for 15 minutes, until tender. Drain well and mash with the oil, nutmeg and seasoning.
- Assemble: heat the oven to 200°C (180°C fan). Spoon the filling into a baking dish and spread the mash over the top. Rough it up with a fork.
- Bake: bake for 25–30 minutes, until the top is golden and the filling bubbling.
- Serve: serve with steamed greens.
Why it's good for you: Lentils make a rich, protein-packed alternative to minced meat, with plenty of fibre and iron. Sweet potato mash is full of beta-carotene and releases its energy more slowly than white potato. A comforting family favourite that freezes well.
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