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Sweet Potato-topped Vegetarian Cottage Pie Recipe




  • 900g sweet potato (peeling is optional), cut into chunks
  • olive oil, for cooking
  • 1 large red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 large carrots, cut into small dice
  • salt
  • 1 x 14oz can green lentils, drained
  • 1 x 14oz can chopped tomatoes
  • 2 sprigs thyme
  • ½tsp ground cinnamon
  • 1tsp vegetable bouillon powder sea salt


Preheat the oven to 180°C/350°F/gas mark 4. Place the chopped sweet potato in a saucepan, cover with boiling water and simmer until soft. Drain, mash well and set aside.

While the sweet potato is cooking, heat a little oil in a large saucepan, add the onion, garlic, carrots and a good pinch of salt, and sauté until the onion has softened.

Add the lentils, tomatoes, thyme, cinnamon and bouillon powder, and simmer for around 20 minutes, until the tomatoes have reduced right down to create a thick sauce with the lentils.

Transfer to a deep baking dish, top with the mashed sweet potato and bake for around 20 minutes.

Recipe courtesy of How to Cook Healthily by Dale Pinnock (Quadrille)


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