A hearty, vegan recipe for Cottage Pie, with lentils, sweet potatoes and tons of healthy veggies
30 ml olive oil
1 onion finely chopped
4 stalks leeks finely chopped
3 cm fresh ginger grated
3 cloves garlic finely chopped
1 fresh green chilli deseeded and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon smoked paprika
salt and black pepper to season
4 large carrots peeled and finely chopped
2 stalks celery finely chopped
1 cup cooked lentils
1 cup corn kernels (I used frozen corn)
1 cup frozen peas
2 cups vegetable stock
1 cup baby spinach
4 large sweet potatoes peeled and cut
water for boiling
1 sprig rosemary
2 sprigs thyme
First off, heat the olive oil in a large saucepan and saute the onion, garlic, ginger, chilli and leeks until translucent.
Next, add the spices and allow to fry for a minute or two.
Then you add your veggies – the carrots, celery, lentils, corn and peas. Allow to cook for a few more minutes getting them infused with the spices.
Add the liquid stock and leave to cook until the veggies are soft and the liquid reduced. Add the spinach and give it a good mix through.
In the meantime, cook your sweet potato with a sprig of rosemary until soft. Drain, remove the rosemary and mash. Chop some thyme leaves and add it into the mash. Season.
Scoop the cooked vegetables into an oven-safe dish, and top with mashed sweet potato and bake in a hot oven (180 degrees C) for 20 minutes until bubbly and roasted.
Serve with a side of fresh green salad.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.