Spicy Red Lentil & Vegetable Shepherd's Pie with Sweet Potato Topping
Red lentil and vegetable filling simmered with curry powder, cumin and coriander, topped with boiled sweet potato and baked until set.
- 150 g red lentils
- 500 g sweet potatoes
- 1 medium onion
- 2 medium carrots
- 1 stick celery
- 2 cloves garlic
- 400 ml vegetable stock
- 2 tbsp tomato puree
- 1½ tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 20 ml olive oil
- 50 ml milk
- 25 g butter
- ½ tsp salt
- ¼ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Peel and chop the sweet potatoes into even chunks. Place in a saucepan, cover with cold water, add a pinch of salt, and bring to the boil. Cook for 15-20 minutes until tender.
- Step 2
While the sweet potatoes cook, finely chop the onion, carrots, and celery. Mince the garlic.
- Step 3
Heat the olive oil in an ovenproof frying pan or casserole dish over medium heat. Add the chopped onion, carrots, and celery and cook for 5-7 minutes until softened.
- Step 4
Add the minced garlic, tomato puree, curry powder, cumin, and coriander to the pan. Cook for 1 minute, stirring constantly, until fragrant.
- Step 5
Rinse the red lentils and add them to the pan along with the vegetable stock. Bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, stirring occasionally, until the lentils are tender and the mixture has thickened.
- Step 6
Season the lentil filling with salt and pepper to taste.
- Step 7
Preheat your grill (broiler) to high.
- Step 8
Drain the cooked sweet potatoes. Mash them with the milk, butter, salt, and pepper until smooth and creamy. Add a little more milk if needed to reach desired consistency.
- Step 9
Spoon the mashed sweet potato evenly over the lentil filling, spreading it to the edges to seal.
- Step 10
Place the dish under the hot grill for 3-5 minutes, or until the sweet potato topping is golden and slightly crisp in places.
- Step 11
Let stand for a few minutes before serving.
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