Lentil & Sweet Potato Cottage Pie

• Olive oil(3 tbsp)
• Onion(1)
• Carrot(2)
• Celery(2)
• Garlic(4 cloves)
• Sweet potato(900 g)
• Green Lentils(250 g)
• Tomato paste(2 tbsp)
• Canned tomatoes(400 g)
• Vegetable Broth(700 ml)
• Peas(150 g)
• Thyme(1 tsp)
• Smoked paprika(1 tsp)
• Nutmeg(½ tsp)
• Salt(2 tsp)
• Black pepper(1 tsp)

Method

1. 1

   Peel and chop {Onion}, {Carrot}, and {Celery} into small pieces. Finely chop {Garlic}. Peel and cut {Sweet potato} into large chunks.

   ~10 min

2. 2

   Heat {Olive oil} in a large pan over medium heat. Cook the {Onion}, {Carrot}, and {Celery} for 8 minutes until softened. Stir in the {Garlic}, {Tomato paste}, {Thyme}, {Smoked paprika}, {Salt}, and {Black pepper} and cook for 2 minutes.

   ~10 min

3. 3

   Add the {Lentils}, {Canned tomatoes}, and {Vegetable Stock}. Bring to a boil, then lower the heat and simmer for 30 minutes, stirring a few times, until the lentils are tender and the filling is thick. Stir in the {Peas} for the last 3 minutes.

   ~30 min

4. 4

   While the filling simmers, put the {Sweet potato} in a saucepan and cover with water. Boil for 15 minutes until very tender, then drain well. Mash with {Olive oil}, {Nutmeg}, and a little salt and pepper until smooth.

   ~15 min

5. 5

   Heat the oven to 200°C. Spoon the lentil filling into a baking dish, spread the sweet potato mash over the top, and drag a fork across the surface to create ridges.

   ~8 min

6. 6

   Bake for 22 minutes until the top is set and golden at the edges and the filling is bubbling up around the sides. Rest for 5 minutes before serving.

   ~27 min