Lentil cottage pie recipe with a sweet potato topping

This is a great family friendly recipe. A super meat-free alternative to the classic dish. Cottage pie is such a wholesome budget friendly and healthful midweek meal. Lentils are rich in fibre, folate and plant based iron. If you have trouble digesting lentils or are concerned about anti-nutrients, soak dried lentils overnight and rinse well before cooking.

Serves 4

Ingredients

2 garlic cloves diced
1 onion chopped
2 onions chopped
Handful of fresh rosemary, thyme and parsley, chopped
400g tinned tomatoes
1/2 stock cube mushroom
2 1/2 cups of lentils pre-soaked and cooked
2 tbsp tamari
950g sweet potatoes
1tsp butter
2 tbsp almond milk or milk of your choice
Sheep’s cheese to grate on top

Method

Preheat oven to 180 °C. Peel and chop the potatoes, add to a pan and boil until tender, then drain.

While the potatoes are cooking, sauté the garlic, onion and carrots until starting to go lightly brown. Add the herbs and lentils. Mix well and add tamari, mushroom stock cube and tomatoes. Season well. Transfer to an oven-proof dish.

Mash the potatoes with the butter and almond milk until the consistency is deliciously smooth. Arrange on top of the lentil mixture. Grate a little cheese on top.

Place the dish in the oven for approximately 25 minutes or until the top has gone deliciously crispy.

Enjoy! It's the perfect midweek meal.