Niki’s Lentil & Sweet Potato Cottage Pie

Name: Niki’s Lentil & Sweet Potato Cottage Pie
Total time: 1 h 15 min
Ingredients: 200 g/1 oz/1⅔ cups frozen peas; sea salt and black pepper; sea salt and black pepper; 750 g/1 lb 10 oz sweet potatoes; 3 tablespoons olive oil or vegan butter; 3 tablespoons olive oil or vegan butter; 3 tablespoons B12-enriched nutritional yeast; Stir-fried greens or side salad, to serve; Stir-fried greens or side salad, to serve; 4 cloves garlic; 1 red pepper; 2 celery stalks; 2 carrots; 3 tablespoons sundried tomato paste; 2 tablespoons olive oil; 200 g/1 oz/scant 1¼ cups dried green or brown lentils; 200 g/1 oz/scant 1¼ cups dried green or brown lentils; 1 teaspoon smoked paprika; 1 teaspoon dried oregano; 1 litre/35 fl oz/4¼ cups vegetable stock; 1 x 400 g/1 oz can chopped tomatoes; 1 tablespoon balsamic vinegar; 2 tablespoons dark soy sauce; 2 tablespoons smooth tahini; 2 tablespoons vegan Worcester sauce; 1 large red onion

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 15

Appears in

We Cook Plants

By Sarah Bentley

Published 2025

About

“My Lentil and Sweet Potato Cottage Pie blends hearty lentils with vibrant veggies and a creamy sweet potato topping, perfect for any season. A comforting dish which celebrates plant-based cooking and making nutritious, delicious food accessible to all. Made in Hackney’s mission of promoting community cooking and healthy eating resonates deeply with me – so I’ve always be

Ingredients

Pie
Gluten-free
Vegan

Ingredients

Method