Lentil and mushroom pie with sweet potato mash
A rich, savoury lentil and mushroom filling under a golden mash of potato and sweet potato. Proper comfort food, no meat needed.
- Time1 hr 10
- LevelEasy
- Costabout £1.40 a head
- Oven200°C (180°C fan)
Ingredients
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Method
- 1
Put the lentils in a pan with plenty of water and simmer for 20 minutes until just tender, then drain.
20 min - 2
Boil the potatoes and sweet potatoes in salted water for 15 minutes until a knife slides in easily.
15 min - 3
Meanwhile heat the oil in a large pan. Fry the onion, carrots and celery for 8 minutes. Add the mushrooms and cook for 5 minutes until they release their water and turn golden.
13 min - 4
Stir in the garlic, tomato purée, soy sauce, thyme and flour for 1 minute. Pour in the stock and add the lentils. Simmer for 10 minutes until thick and glossy.
10 min - 5
Drain the potatoes and mash with the dairy free spread, soya milk and salt until smooth.
- 6
Heat the oven to 200°C (180°C fan). Tip the filling into a baking dish, spoon over the mash and rough up the top with a fork.
- 7
Bake for 25 minutes until the top is golden and the edges bubble. Rest for 5 minutes before serving.
25 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.