Sweet potato and veg pie. 

This recipe is based on lentil sheppards pie from “the hungry student vegetarian cookbook” by Charlotte Pike.

I made changes as I don’t like celery and sweet potato is nicer in a pie than normal in my opinion. I also add a lot of cheese and veg stock to make it more tasty.

Ingredients:

  • Sweet potatoes
  • Carrot
  • Onion
  • Tinned chopped tomatoes
  • Garlic cloves
  • Oregano
  • Veg stock
  • Red lentils
  • Salt pepper
  • Margerine
  • Peas
  • Spinach

Method:

  1. Boil the potato’s cut in chunks for 15/20 minutes then drain.
  2. While they boil, fry the onions, carrot and garlic.
  3. Add the tomatos, lentils and veg stock.
  4. Put the drained potato back into the pan and add some cheese and margerine.
  5. Once the pie filling is all soft (don’t worry if the carrots are a little hard), place in a baking dish and cover with the potato mash. Add grated cheese to the top to create a crispy cheese topping. 
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