Sweet Potato-Topped Lentil Veggie Pies


A hearty dish chock-full of vitamins, minerals and YUM!

The creamy mash topping is a mix of regular organic white potatoes and organic sweet potatoes, but would be lovely with carrot, parsnip or pumpkin joining the party.

Naturally gluten-free, this pie can also be made vegan, and freezes/reheats beautifully.

Enjoy!

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Sweet Potato-Topped Lentil Veggie Pies
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Course Main Dish
Keyword Organic
Prep Time 20 mins
Cook Time 30 mins
Servings
Ingredients
Course Main Dish
Keyword Organic
Prep Time 20 mins
Cook Time 30 mins
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat your oven to 200C.
  2. In a large dutch oven, sweat the onion, celery and carrot in a little olive oil over medium heat until soft and beginning to colour.
  3. Add the garlic and cook 2 minutes.
  4. Add the mushrooms, rosemary and stock and bring to a boil.
  5. Boil 10 minutes or so fairly gently so the lentils have time to start absorb the stock and then turn to a simmer until the lentils are soft. If you are using canned lentils, just bring it to a boil before turning it down straight away. Simmer until there is not much water left in the pot.
  6. Meanwhile, add the white potato and sweet potato to a pot of salted water and bring to a boil.
  7. Boil until potatoes are soft, then drain.
  8. Mash the potatoes with butter, milk and a little salt and pepper.
  9. Spread the lentils out into a large baking dish and top with the mashed potato.
  10. Sprinkle the grated cheese over, and sprinkle again with a little extra rosemary and cracked black pepper.
  11. Bake until bubbling and hot all the way through.

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