Published On: Thu, Aug 13th, 2015

Spicy Lentil and Sweet Potato Cottage Pie By Brisbanite Emma Louise Cooke

Emma-Louise Cooke

Emma-Louise Cooke

Hello there, I’m Emma & I live in Brisbane, Australia. I’m a regular customer of both Biome & Farm Fresh organics & support local, Australian made & environmentally responsible products. I mostly post simple, every-day dishes with fresh, healthy ingredients. I worry about getting older & libraries & printed books disappearing, and I check on my plants in the middle of the night when there’s a thunderstorm.
Emma-Louise Cooke

Spicy Lentil and Sweet Potato Cottage Pie is the perfect Winter warm-up.

Ingredients:
400g Dutch cream potatoes, diced
400g orange sweet potato, peeled & diced
1 x 20ml tblspn unsalted butter, softened
2 x 20ml tblspns full fat Greek yoghurt
1/4 tspn sweet paprika & pinch chilli flakes
40g Parmesan cheese, finely grated
Freshly ground sea salt & black pepper

1 x 20mls grapeseed oil
1 large brown onion, halved & sliced
2 carrots (around 180g), peeled & sliced fairly thinly
1 large stick celery, sliced
2 cloves garlic, crushed
1 tspn ground cumin
Pinch chilli flakes or 1 red chilli, diced
1/4 tspn sweet paprika
Freshly ground sea salt & black pepper
400g tin diced tomatoes
2 cups low sodium vegetable stock
50g low or sodium free tomato paste
40mls balsamic vinegar mixed with 40mls water
130g French style lentils
2 dried bay leaves
60g frozen peas
80g frozen sweetcorn kernels
Large handful flat leaf parsley, chopped

Method:
Rinse and drain lentils in a sieve, sorting through them to see if there are any stones to discard.  Find a medium sized, deep sided ceramic dish (mine is 18cm square x 7cm high) and grease with butter or oil.  Place onto a flat baking dish.

Place potatoes into a large saucepan and cover with water; boil over medium/high heat until tender.  Drain, mash very well then add in butter, yoghurt, spices, Parmesan & seasoning and use wooden spoon to mix briskly until smooth.  Cover with lid to keep warm.

White potatoes are boiling, add oil to a large saucepan along with onion, garlic, carrots, celery, spices and seasoning.  Bring to high heat until you can hear sizzling, then turn down to medium, cover and sauté for 5-6 minutes, stirring regularly, until vegies have softened.  Add tomatoes, stock, tomato paste, balsamic vinegar/water, lentils, bay leaves and further seasoning to taste, then bring to a boil.  Turn down to medium/low heat and simmer uncovered for 30 minutes, stirring regularly, until lentils are tender and sauce has thickened.

Preheat oven to 200C while lentils are cooking.

Remove pan from the hotplate, add peas, sweetcorn and parsley and stir through.  Season a bit more if you think it needs it.  Remove bay leaves, pour mixture into prepared dish then spoon over potato mash, using a butterknife to smooth out.  Scatter a few pats of butter over the top if you like.

Bake for 20 minutes or until filling is bubbling and very hot, then allow to sit for 10 minutes or so before serving.

Enjoy your Spicy Lentil and Sweet Potato Cottage Pie.

Serves: 4

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  1. far to many ingredients. couldn’t be bothered.

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