I love this little creation! It is jam packed with nutrients and delicious. This recipe serves 4-5 and can be stored in the fridge for up to a few days. It also freezes and reheats well, so to make life easier getting home in the dark after work in these cool Autumn and Winter months, cook double and store some away for an easy, quick meal!

FILLING

  • 1 medium onion,diced
  • 2 cloves garlic, minced
  • 1 1/2 cups uncooked brown or green lentils, rinsed and drained
  • 4 cups vegetable stock
  • 2 tsp fresh thyme or 1 tsp dried thyme
  • 250g frozen mixed veggies: peas, carrots, green beans and corn

MASHED SWEET POTATOES

  • 4 largish sweet potatoes, thoroughly washed and peeled
  • 3-4 Tbsp organic or vegan butter
  • Salt and pepper to taste

INSTRUCTIONS

  • Slice sweet potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then add salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
  • Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher or fork to mash until smooth. Add add desired amount of  butter (2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.
  • While potatoes are cooking, preheat oven to 250 degrees and lightly grease a 2-quart baking dish.
  • In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized – about 5 minutes. Add a pinch each salt and pepper.
  • Then add lentils, stock, thyme and stir. Bring to a low boil, then reduce heat to simmer. Continue cooking until lentils are tender (20-30ish minutes). In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
  • To thicken the mixture, add 2-3 Tbsp of mashed sweet potatoes and stir.
  • Then transfer to your prepared baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.  Bake for 10-15 minutes, or until the mash is lightly browned on top. Let cool briefly before serving.

The longer it sits, the more it will thicken and the flavours will combine!

Enjoy!