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Veggie Cottage Pie with Sweet Potato Mash Recipe

Lentils are made up of over 25 per cent of protein and contain magnesium, zinc, potassium, iron and B vitamins. Sweet potatoes are rich in fibre, vitamins and minerals, and are high in antioxidants.




  • 2tbsp olive oil
  • 1 large onion, sliced
  • 2 large carrots, diced
  • small bunch of fresh thyme, chopped
  • 150ml red wine, vegan if necessary
  • 1 x 400g can chopped tomatoes
  • 2 low-salt vegetable stock (bouillon) cubes
  • 1 x 400g can black Beluga lentils
  • 1kg sweet potatoes, peeled and cut into chunks
  • 1tsp ground nutmeg
  • 100g grated vegan cheddar
  • freshly ground black pepper


Gently heat the olive oil in a saucepan over a low heat. Add the onion and sweat for 5 minutes until softened, then add the carrots and most of the chopped thyme, reserving a little for sprinkling over later. Add the wine, 50ml water and the tomatoes, and crumble in the stock cubes. Simmer for 10-12 minutes. Add the lentils and their canning liquid, cover and simmer for a further 12 minutes until the lentils are pulpy.

Meanwhile, preheat the oven to 180°C/gas mark 4).

Bring a large saucepan of water to the boil, add the sweet potatoes and cook for 15 minutes until tender. Drain and mash the potatoes and sprinkle over the nutmeg.

Transfer the cooked lentils to an ovenproof dish, top with the sweet potato mash and scatter over the cheese and the reserved thyme. Pop in the oven and cook for 30 minutes until golden and cooked through. Season to taste with freshly ground black pepper.

Recipe taken from The Immunity Cookbook by Kate Llewellyn-Waters, with photography by Steven Joyce. Published by Quadrille


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