Vegetarian Sweet Potato Cottage Pie

Vegetarian sweet potato cottage pie with quorn mince 0. Apricots chickpeas and a tasty topping of sweet potato lightly spiced with ras el hanout give a delicious lebanese style. Meanwhile boil 950g sweet potatoes cut into chunks for 15 mins until tender drain well then mash with 25g butter and season to taste.

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1 tbsp 2tsp olive oil 1 onion finely chopped 2 leeks the tough leaves removed and finely chopped 2 carrots peeled and finely chopped 1 cup red lentils 3 cups low sodium vegetable stock 2 tsp dried thyme or dried mixed herbs 1 tbsp tomato paste optional 1 cup.

Vegetarian sweet potato cottage pie. Restaurants stores b b retreats. Share on facebook share on twitter share on pinterest share on whatsapp print this link opens in a new tab this easy cottage pie recipe with quorn mince has a delicious twist. Cottage pie is a classic of british cuisine and proper comfort food. Serve with broccoli or shredded cabbage.

Add the lentils tomatoes thyme cinnamon and bouillon powder and simmer for around 20 minutes until the tomatoes have reduced right down to create a thick sauce with the lentils. How to make sweet potato cottage pie a vegan vegetarian sweet potato cottage pie recipe. Making this vegan is quite easy as is keeping all the traditional taste. Meanwhile cook the sweet potatoes in boiling water for about 10 minutes until tender.

Scatter over the remaining cheese and place in the oven. Pile the lentil mixture into a pie dish spoon the mash on top then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. This cozy one skillet vegetarian cottage pie has a hearty lentil filling and a crunchy sweet potato topping. Drain and mash with half of the cheese.

While the sweet potato is cooking heat a little oil in a large saucepan add the onion garlic carrots and a good pinch of salt and sauté until the onion has softened. Season to taste then spoon it over the vegetable mixture. Then top with delicious sweet potato and butternut squash. Add warmth and earthy flavour to a humble shepherd s pie with middle eastern spice baharat.

I like to make this with seitan you can use any veggie mince of your choice and topped with sweet potato for an interesting twist. Cook for 20 minutes until golden and bubbling. 750 grams sweet potato 12 sundried tomatoes 1 onion 3 carrots celery to taste 2 garlic cloves vegetable stock fresh thyme 350 grams chestnut mushrooms 2 tablespoon balsamic vinegar vegan friendly red wine. Boil sweet potatoes until soft and mash with.