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Spicy lentil cottage pie
Spicy lentil cottage pie
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Elevate classic comfort food with sweet potato mash over flavorful curried lentils and veggies.
Ingredients:
  • 1kg sweet potato (kumara), peeled, coarsely chopped
  • 125ml (1/2 cup) milk
  • 18.40 gm vegetable oil
  • 1 brown onion, finely chopped
  • 2 carrots, peeled, finely chopped
  • 1 red capsicum, halved, seeded, finely chopped
  • 250ml can Malaysian Rendang Sauce
  • 125ml (1/2 cup) water
  • 2 x 400g cans brown lentils, rinsed, drained
  • 150g (1 cup) frozen peas
  • 40g (1/2 cup) coarsely grated cheddar
  • Baby rocket leaves, to serve
Instructions:
  • 1. Preheat the oven to 200ºC. 2. Boil sweet potato until tender, then drain and return to the pan. 3. Mash with milk until smooth, and season with salt and pepper.
  • In a large saucepan over medium-high heat, heat the oil. Sauté the onion, carrot, and capsicum for 3 minutes until softened. Stir in the sauce, water, lentils, and peas. Simmer for 2 minutes until slightly thickened.
  • Pour the lentil mixture into a 1.5L (6-cup) ovenproof dish. Arrange sweet potato on top and sprinkle with cheddar. Bake until cheddar is melted and golden, about 10 minutes. Serve with baby rocket leaves.

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