Dinner
Lentil cottage pie with sweet potato
A British classic, made with lentils.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, vitamins A and C, unsaturated fats
LeafUp › Plates › Lentil cottage pie with sweet potato
You need (serves 2)
- Two tins of green or brown lentils (2 × 400 g)
- Three sweet potatoes (about 750 g)
- An onion, a carrot and a box of mushrooms (250 g mushrooms)
- A tin of chopped tomatoes (400 g)
- A spoon of olive oil (1 tbsp)
- Thyme and a little reduced-salt soy sauce
How to make it
- Boil the peeled, chopped sweet potatoes for 15 minutes, then mash them.
- Soften the onion, carrot and mushrooms in the oil, then add the tomatoes, drained lentils, thyme and soy sauce and simmer for 10 minutes.
- Spoon into a dish, cover with the mash and bake at 200 °C (400 °F) for 20 minutes.
Allergens This plate contains soy, gluten (most soy sauce). Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
