Lentil Cottage Pie topped with Sweet Potato Mash
Serves 4. Easy cooking and preparation time: 1 hour, 10 minutes
Ingredients:
1 Tbsp. Oil
20g Butter
20g Gravy granules
3 Garlic cloves
200g Red lentils (any lentils will work here)
2 Medium Sweet potatoes, peeled
2 Carrots, peeled and roughly cut
160g Butternut squash
1 Medium Onion, diced
120g Tinned chopped tomatoes
400ml Vegetable stock
2 Tsp. Fresh thyme leaves
Mix dried herbs
Seasoning, salt and pepper to taste
Method:
Cook the lentils in water until soft and then drain and refresh.
Boil the sweet potatoes until soft, drain and mash with the butter and season. Set aside until needed.
Heat the oil in a frying pan, then fry the onion, carrots, butternut squash, garlic puree, thyme and mixed herbs, without colour.
Add the vegetable stock and chopped tomatoes and cook for 20 minutes.
Remove from the heat and stir in the gravy granules. Add the lentils and combine well.
Decant into a suitable serving dish (e.g. a pie dish).
Top the lentil mixture with the sweet potato mash and grill until golden and serve
If you have any allergies or intolerances, please check packaging or point of sale allergen information