We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil sweet potatoes for 15-20 minutes until soft.
Add a splash of olive oil and black pepper to the sweet potatoes and mash until smooth and free of lumps. Set aside.
In a separate saucepan, boil the lentils for roughly 30 minutes until cooked.
Meanwhile, in a large frying pan, heat olive oil over medium heat.
Cook onion, garlic, carrot, and celery until softened.
Add oregano, nutmeg, and tomato puree and stir to combine.
Stir in the wine and boil for a few minutes until the alcohol has evaporated.
Add chopped tomatoes, cooked lentils, and black pepper, reduce heat and simmer for 15-20 minutes.
Fill a large baking dish with the lentil mixture.
Spoon the mashed potato over the top until the lentils are covered and ruffle with a fork.
Bake at 200 degrees Celsius for 30 minutes.
Sprinkle with chopped parsley.
Serve and enjoy.
Want to keep this recipe for later? We can email it to you!
For a creamier mash, add a little plant-based milk to the sweet potatoes.
You can substitute red wine with vegetable broth if preferred.
Can I use a different type of potato?
Yes, regular potatoes can be used instead of sweet potatoes.
Is there a substitute for red wine?
Yes, you can use vegetable broth as a substitute for red wine.
Can I make this dish ahead of time?
Yes, you can prepare the pie and refrigerate it before baking. Bake it when ready to serve.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
Yes, you can freeze the pie after baking. Allow it to cool completely before freezing.
