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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat 3 tbsp of olive oil over medium heat.
Add flour and stir to combine.
Slowly add almond milk, a little at a time, constantly stirring until a thick white sauce is formed.
In a separate pan, boil sweet potatoes for 15-20 minutes until soft.
Add a splash of olive oil and black pepper and mash until smooth and free of lumps. Set aside.
In a large frying pan, heat olive oil over medium heat.
Add garlic, sage, and leeks and cook for a few minutes until softened.
Stir in courgettes, broccoli, and peas and cook for 5 minutes.
Add black pepper, the white sauce, and lentils and stir to combine.
Fill a large casserole dish with the vegetable and lentil mixture.
Top with the mashed sweet potato and ruffle with a fork.
Cook at 180 degrees Celsius for 20 minutes.
Sprinkle grated cheese over the top and cook for a further 10-15 minutes until the cheese has melted.
Serve and enjoy.
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For a vegan version, substitute cheddar cheese with a vegan cheese alternative.
Can I use regular milk instead of almond milk?
Yes, you can substitute almond milk with regular milk if you prefer.
Can I prepare this dish in advance?
Yes, you can prepare the bake up to the point of baking and refrigerate it. Bake it when ready to serve.
What can I use instead of sweet potatoes?
You can use regular potatoes or butternut squash as an alternative to sweet potatoes.
Is it possible to freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 3 months.
Can I add other vegetables?
Feel free to add other vegetables like bell peppers or spinach to the dish.
