Potager Pie with Sweet Potato Mash
Ah sweet potatoes – what’s not to love? They’re deliciously sweet, versatile across desserts (sweet potato brownies anyone?) and savoury dishes and so nutritious.
Did you know that over 50% of fibre is contained in the skin of fruits & veggies? Leaving the skin on when you cook sweet potato contributes significantly to your daily fibre target. Prebiotic fibre feeds your good gut bacteria, helping it to thrive and protect you against infection and illness.
This is a lovely family-friendly pie that will ensure everyone is boosting their veggie intake!
Serves: 6
Prep time: 20min
Cook time: 15min
Total time: 35min
Ingredients
● 400g sweet potato, diced
● 1 tin brown lentils, drained
● 1 large onion, diced
● 1 large carrot, diced
● 1 celery stalk, diced
● 1 cup mushrooms, sliced
● ½ cup broccoli florets
● 2 cloves garlic, crushed
● 1 cup vegetable stock or broth
● 3 tbsp tomato paste
● 1 tbsp tamari or soy sauce
● 1 tsp dried Italian herbs + ½ tsp dried oregano
● 25g butter
● 20g parmesan, grated
Method
Crush garlic cloves and leave to the side for 10 min*.
Heat a tbsp olive oil in a large saucepan and saute onion and mushrooms for 5 min.
Add tomato paste and remaining vegetables and saute for another 5 min.
Add lentils, herbs, tamari and stock, simmering for a further 5 min before transferring to a deep pie dish.
Meanwhile, boil sweet potato in water and a little salt for taste until cooked through.
Strain the cooked sweet potato and mash with butter.
Spoon mash over the vegetables and spread carefully with a fork. Sprinkle parmesan over the top & a few extra knobs of butter before baking in the oven at 190°C for 15min.
Serve with a rocket and pear salad.
*Leaving crushed or sliced garlic for 10min allows the medicinal properties to become heat resistant, which are otherwise destroyed with cooking