18 Jan Sweet Potato Cottage Pie
Posted at 10:04h
in 40+ Minutes, All Recipes, Batch Cooking, Comfort Food, Freezer Friendly, Irish, Mains, Post Workout Meal, Vegetarian
Sweet Potato Cottage Pie
Veggie comfort food at its best - this sweet potato cottage pie is pure and utter decadence.Body Blast 28 Day Challenge: This recipe will make enough for dinner on Tuesday and lunch on Wednesday week 2.
Servings: 2
Calories: 345kcal
Ingredients
- 5 ml rapeseed oil 1 tsp
- ½ leek chopped
- 1 clove garlic crushed
- 80 g celeriac peeled & chopped
- 1 carrot chopped
- 150 g green lentils drained & rinsed
- sea salt
- black pepper freshly ground
- 300 ml vegetable stock
- 15 ml soy sauce 1 tbsp
- ½ tsp dried thyme
- ½ tsp caraway seed
- ½ tsp cumin seed
- ¼ tsp mild chilli powder
- 1 tbsp tomato puree
Pie Topping
- 1 potato chopped
- 1 sweet potato chopped
- 30 ml milk of choice 2 tbsp
Instructions
- Preheat oven to 200C/180C Fan/Gas 6/400F.
- Heat the rapeseed oil in a pot over medium-high heat. Add the leek and garlic; cook for 3-5 minutes stirring occasionally until the leek starts to brown.
- Add the celeriac, carrot and green lentils. Season well with sea salt and black pepper. Stir together well. Pop the lid on, reduce the heat and simmer for 10 minutes.
- While the veggies simmer, make your potato mash. Place the potato and the sweet potato in a saucepan of cold salted water. Bring to a boil, reduce heat and simmer for 15 minutes until soft. Drain and add the milk. Season with sea salt and black pepper. Mash until smooth.
- Pour the vegetable stock into the veggie pot. Bring to a boil, reduce heat and simmer for 10 minutes, stirring occasionally.
- Transfer the veggies to a baking dish and top with mashed potato. Bake for 15 minutes until the top is golden. Serve immediately.
Notes
- This is a complete meal.
Nutrition
Calories: 345kcal | Carbohydrates: 67g | Protein: 13g | Fat: 4g | Fiber: 14g