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Sweet Potato Pie

Serves 4 Time 40 mins



Ingredients

  • 350g mushrooms sliced

  • 1⁄3 cup (80g) tomato paste

  • 6 sprigs of fresh thyme leaves stripped or 1 tsp dried

  • 3⁄4 cup (190ml) vegetable stock

  • 1 tin of crushed tomatoes (400g tin)

  • 500g frozen mixed vegetables (eg broccoli, beans, cauliflower, carrot, capsicum) or other combination

  • 1 tin of lentils (400g tin) drained & rinsed

  • salt & pepper, to taste

Mash

  • 600g sweet potatoes peeled & cut in chunks

  • 1⁄2 cup (125g) Greek yoghurt (or dairy-free alternative)

  • 2⁄3 cup (80g) parmesan grated


Method

1.Preheat oven to 180°C/fan-forced 160°C.

2. To begin the mash, place sweet potato in a saucepan, add enough water to cover and season with salt. Simmer for 10-15 minutes or until tender. Drain, reserving some of the cooking water, and mash until smooth. Stir through yoghurt and half of the cheese, adding a little cooking water if necessary.

3. At the same time, heat a large deep non-stick frypan over medium heat.

4. Spray pan with oil, add mushrooms and cook without stirring for a few minutes.

5. Stir through tomato paste, thyme leaves and a splash of water and cook for 5 minutes, stirring occasionally, or until tender.

6. Add stock and tomatoes, bring to the boil then simmer for 5 minutes or until slightly thickened.

7. Stir through vegetables and lentils and cook, stirring until heated through. Season with salt and generously with pepper.

8. Spoon into a 10-cup (2.5 litre) oven-proof dish and spread mash over evenly over the top. Scatter over remaining cheese and bake for 15-20 minutes or until heated through and golden.


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