Enjoy a hearty Vegetable Cottage Pie topped with creamy sweet potato mash! This comforting dish combines fresh veggies for a wholesome meal the whole family will love.
605 kcal
/serving
4 hrs 15 mins
Serves
4
Medium
Vegetarian
Vegetarian
Meal Prep Friendly
Ingredients
- {'group': 'Main', 'item': '1 onion, finely chopped'}
- {'group': 'Main', 'item': '2 carrots, finely chopped'}
- {'group': 'Main', 'item': '2 celery sticks, finely chopped'}
- {'group': 'Main', 'item': '4 garlic cloves, grated or crushed'}
- {'group': 'Main', 'item': '2 tsp cumin seeds'}
- {'group': 'Main', 'item': '2 tbsp harissa paste'}
- {'group': 'Main', 'item': '400g can of Beluga lentils, drained'}
- {'group': 'Main', 'item': '400g can of chickpeas, drained'}
- {'group': 'Main', 'item': '1 vegetable stock cube, crumbled'}
- {'group': 'Main', 'item': '200g baby spinach'}
- {'group': 'Main', 'item': 'Salt and black pepper'}
- {'group': 'Mashed Potato', 'item': '1kg sweet potatoes, peeled and cut into even-sized pieces'}
- {'group': 'Mashed Potato', 'item': '1 tbsp olive oil or butter'}
Preparation
- Finely chop the onion, carrots, and celery.
- Grate or crush the garlic cloves.
- Peel and cut the sweet potatoes into even-sized pieces.
Cooking
- In a slow cooker, combine the onion, carrots, celery, garlic, cumin seeds, harissa paste, lentils, chickpeas, crumbled stock cube, and 1 tsp of salt.
- Stir well, cover, and cook on high for 4 hours until the vegetables are tender.
- Stir in the spinach until wilted, then adjust seasoning with salt and pepper.
- Meanwhile, boil the sweet potatoes in salted water for 15 mins until tender.
- Drain and mash with olive oil or butter, seasoning with salt to taste.
Plating & Serving
- Preheat the grill to high.
- Spoon the mashed sweet potatoes over the vegetable filling in an oven-safe dish.
- Grill for 10-15 mins until the top is crisp and golden.
- Serve hot.
Notes
For added flavour, sprinkle grated cheddar cheese over the mash before grilling. This dish can be prepared ahead and frozen for up to 6 months. Defrost overnight in the fridge before reheating in the oven at 180°C (350°F (175°C)) for 30-40 mins until bubbling.
Suggested Sides
green salad
crusty bread
Nutrition per Serving
605
Calories
25.2g
Protein
22% DV
114.2g
Carbs
39% DV
7.4g
Fat
9% DV
28.1g
Fiber
74% DV
19.8g
Sugars
1560mg
Sodium
104% DV
| Diet Type | High Fiber Low Fat |
| Health Labels | Vegan Vegetarian Pescatarian Mediterranean Dairy Free Gluten Free Wheat Free Egg Free Milk Free Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher |
| Allergen Info | Gluten Wheat |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
