Vegetable Cottage Pie w Roasted Miso Sweet Potato Mash
A firm family favourite and a recipe I cook often. A rich, hearty and easy veggie pie topped with a generous helping of roasted sweet potato mash.
Creamy lentils are loaded with lots of vegetables and seasoned with umami flavoured tamari (Japanese gluten-free soy sauce) and a vegan Worcester sauce, the roasted sweet potatoes are seasoned with miso and I love the savoury notes the miso adds to a mash.
Lentils are a plant-based powerhouse filled with protein and lots of fibre. Not only are they affordable and easy to cook but they are high in essential nutrients like fibre (8 grams fibre per 1/2 cup), iron and protein ( a whopping 9 grams per 1/2 cup serving).
This Vegan Cottage Pie will be great served with these simple side dishes:
- Speedy Rocket Salad (ready in 10min)
- Radish & Sugar Snap Pea Salad (ready in 10min)
- Tuscan Kale with Garlic & Lemons (ready in 10min)
The dish serves 4 generously with a leftovers (to the envy of all) and the dish freezes well too, simply heat from frozen until golden and bubbly.
Make Ahead: The dish can be made up to 2 days ahead.
Seasonal Swaps: You can use white sweet potatoes when in season or potatoes. You can add any veggies with the carrot, onions and celery. Parsnips, courgettes and aubergines works well. You can leave out the miso and just season the mash with salt & pepper.
Serving Suggestion: In addition to the above suggestions, this hearty all-in-one-dish, would also be lovely served with some homemade chutney on the side or a drizzle of harissa oil (blend one teaspoon harissa with olive oil to form a loose paste like oil).
Vegetable Cottage Pie w Roasted Miso Sweet Potato Mash
Ingredients
- 1 kg sweet potatoes scrubbed
- 6 tbsp extra virgin olive oil
- 4 carrots peeled, diced
- 1/2 bunch celery stalks (4), diced
- 3 onions medium sized, peeled, diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 cup brown lentils organic if available
- 1 teaspoon salt
- 3 tablespoons tamari or soy sauce
- 3 tablespoons vegan Worcester sauce
- 1,3 litres veggie stock heated
- 2 cups peas frozen or fresh
- 2 teaspoon miso (opt)
- 15 grams parsley leaves only, finely chopped
- salt & pepper
Instructions
- Preheat the oven to 180c, line a baking tray with baking paper and roast the sweet potatoes, whole and with their skins on, until soft, about 40 minutes to 1 hour, depending on their size. When cold enough to handle, slice in half and scoop the flesh into a bowl, mash with a fork until smoothish. Add the miso, pinch of salt and pepper, mix until smooth and adjust the seasoning if needed.
- While the sweet potatoes are roasting, heat the olive oil in a saucepan, add the carrots, onions and celery and cook, covered until the veggies are super soft, about 25 minutes.
- Once soft, add the garlic, stir until fragrant about 3 minutes. Add the tomato paste and stir, add the soy sauce (or tamari) and Worcester sauce. Add the salt, lentils and the stock. Mix well and let the mixture simmer gently, with the lid ajar, until the lentils are soft, about 40 minutes. Season to taste with salt and pepper.
- Add the peas and stir through, followed by the most of the chopped parsley, reserving some to top the dish.
- Transfer the cottage pie to an ovenproof baking dish, pressing the lentils flat with a spatula in the baking dish to level them out. Add the sweet potato mash ontop and spread roughly to cover the pie.
- Drizzle with a little olive oil and bake in the oven for 20 minutes or until bubbly and golden.
- Remove and sprinkle the parsley over. Serve with a simple side salad on the side and see more serving suggestions above. Enjoy!
