Lentil and mushroom cottage bake with sweet potato mash
Earthy lentils and mushrooms in a rich sauce under creamy sweet potato mash. Plain hearty comfort food.
- Time1 hr 10
- LevelEasy
- Costabout £1.25 a head
- Oven200°C (180°C fan)
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Boil the sweet potato in a pan of water for 15 minutes until soft. Drain well, mash with the dairy free spread and season.
15 min - 2
Meanwhile, heat the oil in a large pan. Cook the onion, carrots and mushrooms for 8 minutes until the mushrooms are golden and the water has gone.
8 min - 3
Stir in the garlic and tomato purée for 1 minute. Add the lentils, crumbled stock cube, hot water, tamari and thyme.
- 4
Simmer for 30 minutes, stirring now and then, until the lentils are tender and the sauce is thick. Add a splash of water if it gets dry.
30 min - 5
Heat the oven to 200°C (180°C fan). Spoon the lentil mixture into a baking dish and top with the mash. Rough it up with a fork.
- 6
Bake for 20 minutes until the top is lightly browned and the edges bubble.
20 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.