If it’s comfort food you’re craving, Chef, you are in for a tasty treat! A rich veggie medley is cooked in red wine, tomato passata, soy sauce & dijon mustard. Add lentils, top with a delicious layer of oven-roasted sweet potatoes, and finish with toasted pumpkin seeds.
Lentil & Sweet Potato Cottage Pie
Lentil & Sweet Potato Cottage Pie
with toasted pumpkin seeds
Hands on Time: 25 - 45 minutes
Overall Time: 45 - 65 minutes
Ingredients:
- Carrot
- Dijon Mustard
- Fresh Thyme
- Low-Sodium Soy Sauce
- Onion
- Onions
- Pumpkin Seeds
- Red Wine
- Sweet Potato Chunks
- Tinned Lentils
- Tomato Passata
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Milk (optional)
- Butter
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
GOLDEN SEEDS
Place the pumpkin seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIES & LENTILS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion, and the diced carrots until golden, 4-5 minutes (shifting occasionally). Add the picked thyme, the tomato paste, the wine and fry until the wine has evaporated, 1-2 minutes. Add the passata, the soy sauce, the mustard, and 150ml of water. Simmer until thickened, 10-15 minutes. Remove from the heat and stir through the rinsed lentils, a sweetener (to taste), and seasoning.
OH MY, IT’S PIE!
Spoon the lentil mixture into an ovenproof dish. Evenly spread the sweet potato mash over the top. Bake in the hot oven until the mash is lightly golden, 8-10 minutes.
ENJOY
Dish up a generous helping of the lentil cottage pie. Sprinkle over the toasted seeds. Dig in, Chef!
Sweet Potato Chunks - 200g
Pumpkin Seeds - 10g
Onion - 1
Carrot - 240g
Fresh Thyme - 3g
Tomato Paste - 10ml
Red Wine - 30ml
Tomato Passata - 100ml
Low Sodium Soy Sauce - 15ml
Dijon Mustard - 5ml
Tinned Lentils - 120g
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
GOLDEN SEEDS
Place the pumpkin seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIES & LENTILS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion, and the diced carrots until golden, 4-5 minutes (shifting occasionally). Add the picked thyme, the tomato paste, the wine and fry until the wine has evaporated, 1-2 minutes. Add the passata, the soy sauce, the mustard, and 300ml of water. Simmer until thickened, 10-15 minutes. Remove from the heat and stir through the rinsed lentils, a sweetener (to taste), and seasoning.
OH MY, IT’S PIE!
Spoon the lentil mixture into an ovenproof dish. Evenly spread the sweet potato mash over the top. Bake in the hot oven until the mash is lightly golden, 8-10 minutes.
ENJOY
Dish up a generous helping of the lentil cottage pie. Sprinkle over the toasted seeds. Dig in, Chef!
Sweet Potato Chunks - 400g
Pumpkin Seeds - 20g
Onion - 1
Carrot - 480g
Fresh Thyme - 5g
Tomato Paste - 20ml
Red Wine - 60ml
Tomato Passata - 200ml
Low Sodium Soy Sauce - 30ml
Dijon Mustard - 10ml
Tinned Lentils - 240g
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
GOLDEN SEEDS
Place the pumpkin seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIES & LENTILS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion, and the diced carrots until golden, 6-7 minutes (shifting occasionally). Add the picked thyme, the tomato paste, the wine and fry until the wine has evaporated, 1-2 minutes. Add the passata, the soy sauce, the mustard, and 450ml of water. Simmer until thickened, 15-20 minutes. Remove from the heat and stir through the rinsed lentils, a sweetener (to taste), and seasoning.
OH MY, IT’S PIE!
Spoon the lentil mixture into an ovenproof dish. Evenly spread the sweet potato mash over the top. Bake in the hot oven until the mash is lightly golden, 10-12 minutes.
ENJOY
Dish up a generous helping of the lentil cottage pie. Sprinkle over the toasted seeds. Dig in, Chef!
Sweet Potato Chunks - 600g
Pumpkin Seeds - 30g
Onions - 2
Carrot - 720g
Fresh Thyme - 8g
Tomato Paste - 30ml
Red Wine - 90ml
Tomato Passata - 300ml
Low Sodium Soy Sauce - 45ml
Dijon Mustard - 15ml
Tinned Lentils - 360g
SWEET ON SWEET POTATOES
Preheat the oven to 200°C. Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
GOLDEN SEEDS
Place the pumpkin seeds in a pot over medium heat. Toast until golden brown, 3-4 minutes (shifting occasionally). Remove from the pan and set aside.
VEGGIES & LENTILS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion, and the diced carrots until golden, 6-7 minutes (shifting occasionally). Add the picked thyme, the tomato paste, the wine and fry until the wine has evaporated, 1-2 minutes. Add the passata, the soy sauce, the mustard, and 600ml of water. Simmer until thickened, 15-20 minutes. Remove from the heat and stir through the rinsed lentils, a sweetener (to taste), and seasoning.
OH MY, IT’S PIE!
Spoon the lentil mixture into an ovenproof dish. Evenly spread the sweet potato mash over the top. Bake in the hot oven until the mash is lightly golden, 10-12 minutes.
ENJOY
Dish up a generous helping of the lentil cottage pie. Sprinkle over the toasted seeds. Dig in, Chef!
Sweet Potato Chunks - 800g
Pumpkin Seeds - 40g
Onions - 2
Carrot - 960g
Fresh Thyme - 10g
Tomato Paste - 40ml
Red Wine - 125ml
Tomato Passata - 400ml
Low Sodium Soy Sauce - 60ml
Dijon Mustard - 20ml
Tinned Lentils - 480g
Woolies Products in this dish
