Sweet potato topped vegetarian cottage pie

Ingredients

• 900g (just under 2lb) sweet potato (peeling is optional), cut into chunks
• Olive oil, for cooking
• 1 large red onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 large carrots, cut into small dice
• 1 x 400g (14oz) can green lentils, drained
• 1 x 400g (14oz) can chopped tomatoes
• 2 sprigs thyme
• ½ teaspoon ground cinnamon
• 1 teaspoon vegetable bouillon powder
• Sea salt

Method

This is a real winter favourite in Pinnock Towers! I have made this a vegetarian one as it’s a recipe that works very well, but you can absolutely use the traditional minced (ground) beef if you like. The sweet potato topping is lower GI than regular potato, plus the bright orange flesh is rich in beta carotene, which is a potent antioxidant.

Preheat the oven to 180°C/350°F/Gas mark 4.

Place the chopped sweet potato in a saucepan, cover with boiling water and simmer until soft. Drain, mash well and set aside.

While the sweet potato is cooking, heat a little oil in a large saucepan, add the onion, garlic, carrots and a good pinch of salt, and sauté until the onion has softened.

Add the lentils, tomatoes, thyme, cinnamon and bouillon powder, and simmer for around 20 minutes, until the tomatoes have reduced right down to create a thick sauce with the lentils.

Transfer to a deep baking dish, top with the mashed sweet potato and bake in the oven for around 20 minutes.

Extract taken from How to Cook Healthily by Dale Pinnock (Quadrille £20.00 RRP) Photography by Issy Croker

For more delicious meat-free meal ideas see our vegetarian and vegan recipe sections.