Sweet Potato and Lentil Pie

with Rosemary and Lemon

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vegan
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vegan
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Instructions

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1 Prepare mash

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook for 15 min until soft. Drain and return them to the pan with the soy cream. Mash until smooth and season with salt.

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2 Prep vegetables

Meanwhile, peel and finely chop the onion and garlic. Chop the celery. Slice the mushrooms and the sun dried tomatoes. Drain and rinse the lentils.

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3 Make lentil sauce

Heat a drizzle of oil in a pan over a medium-low heat. Add the onion and celery and cook for 4 min until soft. Add the mushrooms and garlic and cook for 5-8 min. Add the measured water, stock cube, sun dried tomatoes, soy sauce, tomato pastelentils and cumin. Simmer for 5-10 min. Season generously with salt and pepper.

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4 Prepare panko mix

Finely chop the rosemary leaves. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. In a small bowl, combine the panko bread crumbs, 0.75/1/1.5 tsp lemon zest, the garlic powderrosemary, salt and pepper with a generous drizzle of oil

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5 Roast

Pour the lentil sauce into an oven-proof dish. Top with the mashed sweet potatoes and, using a spatula, even out the surface. Sprinkle with the panko mixture and roast in the oven for 20 min until crispy.

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6 Serve

Serve the pie with the fresh baby spinach leaves.

Tips for fussy eaters

Prepare two versions of the filling (one with mushrooms and one without!) and cook the pies in individual ramekins.

Pro tip

Time permitting, roast the sweet potatoes before mashing them.

Lentils are packed with fiber, folic acid, and potassium. Making them excellent promoters of heart health.

Cooking Time: 40 min

Cals 589 · Prot 29 · Carbs 108 · Fat 8

Dairy-Free

Ingredients

Number of people

Top

Sweet potatoes 600 Grams
Soy cream 100 ML

Panko mixture

Fresh rosemary 10 Grams
Lemon 1 Piece
Panko bread crumbs 20 Grams
Garlic powder 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Filling

Red onion 1 Piece
Garlic cloves 3 Pieces
Celery stick 1 Piece
Chestnut mushrooms 250 Grams
Sun dried tomatoes 60 Grams
Canned lentils 265 Grams
Olive oil 1 Tbsp
Water 300 ML
Vegetable stock cube 1 Piece
Soy sauce 10 ML
Tomato paste 30 Grams
Cumin powder 2 Grams

To serve

Baby spinach 40 Grams

Lentils are packed with fiber, folic acid, and potassium. Making them excellent promoters of heart health.

Cooking Time: 40 min

Cals 589 · Prot 29 · Carbs 108 · Fat 8

Dairy-Free

Instructions

photo

1 Prepare mash

Preheat the oven to 200°C/180°C fan. Peel and chop the sweet potatoes into bite-size pieces. Add them to a pan of salted boiling water. Cook for 15 min until soft. Drain and return them to the pan with the soy cream. Mash until smooth and season with salt.

photo

2 Prep vegetables

Meanwhile, peel and finely chop the onion and garlic. Chop the celery. Slice the mushrooms and the sun dried tomatoes. Drain and rinse the lentils.

photo

3 Make lentil sauce

Heat a drizzle of oil in a pan over a medium-low heat. Add the onion and celery and cook for 4 min until soft. Add the mushrooms and garlic and cook for 5-8 min. Add the measured water, stock cube, sun dried tomatoes, soy sauce, tomato pastelentils and cumin. Simmer for 5-10 min. Season generously with salt and pepper.

photo

4 Prepare panko mix

Finely chop the rosemary leaves. Wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. In a small bowl, combine the panko bread crumbs, 0.75/1/1.5 tsp lemon zest, the garlic powderrosemary, salt and pepper with a generous drizzle of oil

photo

5 Roast

Pour the lentil sauce into an oven-proof dish. Top with the mashed sweet potatoes and, using a spatula, even out the surface. Sprinkle with the panko mixture and roast in the oven for 20 min until crispy.

photo

6 Serve

Serve the pie with the fresh baby spinach leaves.

Tips for fussy eaters

Prepare two versions of the filling (one with mushrooms and one without!) and cook the pies in individual ramekins.

Pro tip

Time permitting, roast the sweet potatoes before mashing them.

Ingredients

Number of people

Top

Sweet potatoes 600 Grams
Soy cream 100 ML

Panko mixture

Fresh rosemary 10 Grams
Lemon 1 Piece
Panko bread crumbs 20 Grams
Garlic powder 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Filling

Red onion 1 Piece
Garlic cloves 3 Pieces
Celery stick 1 Piece
Chestnut mushrooms 250 Grams
Sun dried tomatoes 60 Grams
Canned lentils 265 Grams
Olive oil 1 Tbsp
Water 300 ML
Vegetable stock cube 1 Piece
Soy sauce 10 ML
Tomato paste 30 Grams
Cumin powder 2 Grams

To serve

Baby spinach 40 Grams
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