Updated: Feb 2
This pie is warming and satisfying, making it a lovely alternative to a Sunday lunch. Sweet potato and mushrooms are packed full of antioxidants, so they are great to cook with at this time of year, when our bodies are crying out for a little extra nourishment.
If you can, try not to skip the porcini as it adds a wonderful depth of flavour to the dish. It can be found in most supermarkets these days.
1.2kg sweet potato, peeled
1 tbs cooking oil (coconut, groundnut or avocado are my preferred)
1 large onion, finely chopped
1 garlic clove, crushed
2 bay leaves
2 tbs sage, chopped
180g red lentils
1 x 400g tin of tomatoes
200ml vegetable stock
1 tbs soy or tamari sauce
1 tbs balsamic vinegar
500g mixed mushrooms, chopped
20g dried porcini
Method For Mushroom, Lentil and Sweet Potato Pie
Pre-heat the oven to 180 degrees C/360 degrees F.
Start by making the sweet potato mash topping. Boil the potato in salted water until tender (approx 10-15 minutes depending on their size). Drain the potatoes, season well and mash until smooth. Set aside.
Whilst the potatoes boil, heat the oil in a large pan over a low to medium heat. Add the onions and garlic and cook until soft and fragrant (5-6 minutes). Add the bay leaves, sage, porcini and lentils to the pan and cook for 2 minutes more. Pour over the tomatoes, stock, soy and balsamic. Bring to the boil and then simmer on a low heat, with a lid on, for 15 minutes. Add the mushrooms for the last 5 minutes of cooking.
Pour the lentil mixture into a baking dish removing the bay leaves in the process. Spoon the sweet potato mash on top and smooth out until it fully covers the lentil mixture. Bake in the oven for 30 minutes until golden and bubbling.
Serve alongside some sautéed cabbage or other green veg.
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