Serve: 4
Lentil Cottage Pie with Sweet Potato Mash
Preparation time: 10 minutes
Cooking time: 40-45 minutes
Ingredients:
- 1 tablespoon oil
- 1 large leek, sliced
- 2 carrots, peeled and roughly chopped
- 250g chestnut mushrooms, quartered
- 150g red lentils
- 450ml hot vegetable stock
- 350g Jar Newman's Own Bolognese Sauce
- 1 kg sweet potatoes, peeled and chopped
- 150g creamy vegan cheese
- 25g grated vegan cheddar
Method:
- Heat the oil in a large saucepan and add the leeks and carrots, cook for 3-4 minutes, then increase the heat and stir in the mushrooms. Cook for a further 3 minutes, stirring occasionally.
- Stir in the lentils, stock and Bolognese sauce. Bring to the boil then cover and for 20 minutes or until the lentils are tender, stirring occasionally. Transfer to a 1litre ovenproof dish.
- Meanwhile cook the sweet potatoes in a large saucepan of slightly salted boiling water for 15-20 minutes until tender. Drain well, return to the pan and mash with the goats' cheese and season to taste. Spoon the mash over the lentil mixture and scatter over the grated cheese.
- Cook under a preheated hot grill and cook for 4-5 minutes, until golden and bubbling. Serve immediately with shredded green cabbage.
Tagged in Vegan