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Puy Lentil and Sweet Potato Pie served up on a plate
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Puy Lentil and Sweet Potato Pie

This Puy Lentil and Sweet Potato Pie is a plant based twist on the classic Shepherds Pie or Cottage Pie.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: British
Diet: Vegan, Vegetarian
Keyword: carrot, celery, chestnut mushrooms, chopped tomatoes, garlic, olive oil, onion, puy lentils, red chilli, smoked paprika, soy sauce, sweet potato, tomato puree, vegetable stock
Servings: 4 people
Calories: 526.51kcal

Equipment

  • 1 chopping board
  • 1 knife
  • 1 vegetable peeler
  • 1 large saucepan
  • 1 Frying pan
  • 1 oven proof dish

Ingredients

  • 2 tablespoon olive oil
  • 1 onion finely diced
  • 2 cloves garlic minced
  • 1 carrot finely diced
  • 2 celery sticks finely diced
  • 1 red chilli finely chopped
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 250 g puy lentils pre-cooked
  • 150 g chestnut mushrooms finely diced
  • 2 tablespoon tomato puree
  • 400 g chopped tomatoes
  • 500 ml vegetable stock
  • 1 tablespoon soy sauce
  • Salt and pepper to taste

For the topping:

  • 750 g sweet potatoes peeled and chopped
  • 4 tablespoon plant milk if needed
  • Salt and pepper to taste

Instructions

  • Place the sweet potato in a large pan of salted water. Bring to a boil and cook until tender (about 15 minutes). Drain and mash (only adding the plant milk if needed) before setting to one side.
  • Prepare the filling by heating olive oil in a large pan. Add the onion, garlic, carrot, and celery. Cook until softened (5–7 minutes).
  • Stir in the chilli, smoked paprika, and thyme. Cook for another minute until fragrant.
  • Next add the puy lentils, mushrooms, tomato puree, chopped tomatoes, and vegetable stock. Bring to a boil, reduce heat, and simmer for 25–30 minutes, stirring occasionally, until the lentils are tender and the mixture is thickened. Stir in soy sauce and season well.
  • Assemble the pie by spreading the lentil filling into a large ovenproof dish. Spoon mashed sweet potato on top, smoothing with a fork for texture.
  • Place in the oven and bake for 20 minutes until the topping is golden and slightly crisp.

Nutrition

Calories: 526.51kcal | Carbohydrates: 90.17g | Protein: 23.44g | Fat: 8.44g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1.11g | Monounsaturated Fat: 5.21g | Sodium: 1025.14mg | Potassium: 1203.58mg | Fiber: 28g | Sugar: 16.64g | Vitamin A: 30002.04IU | Vitamin C: 38.61mg | Calcium: 178.79mg | Iron: 7.97mg