lentil cottage pie

  • 3 medium sweet potatoes (1 kg)

  • 2 tbsp olive oil          

  • 1/3 cup coconut milk

  • 2/3 cup lentils

  • 1 onion, finely diced

  • 2 garlic cloves, crushed

  • 1 tsp garam masala

  • 1 tsp ground cumin seeds

  • 1 tsp ground coriander seeds

  • 1 tsp ground fennel seeds

  • 2 tin chopped tomatoes

  • 1 large carrot, grated

  • 4 mushrooms, sliced

  • 3/4 cup sultana’s

  • 1/2 bunch silverbeet or English spinach

  • handful coriander

  • salt and pepper

Sweet potato mash –

Wash and peel (optional) sweet potatoes. Chop into chunks and boil until softened. Blend or mash the sweet potato, adding the coconut milk and olive oil to create a smooth consistency.

Filling –

Sauté onion in coconut oil for 3-4 minutes on a medium heat. Add garlic and spices and sauté for 1-2 mintues before adding the tomatoes.  Add the lentils along with 2 cups of water and bring to the boil. Turn down to a gentle simmer for 15 minutes before adding the carrots mushrooms and sultanas. Continue to simmer for 5 minutes. Season to taste. 

Once you have turned the heat off stir in the roughly chopped spinach and coriander. The residual heat will wilt the spinach, you do not want to cook it too much as it will be going in the oven.

Pour filling into an oven proof dish roughly 25cm-25cm. Cover with sweet potato mash and bake in a moderate oven for 20 minutes or until mash forms a nice crust.

Serves 6