Veggie Cottage Pie With Orange Sweet Potato Mash - Medshield Movement

Veggie Cottage Pie With Orange Sweet Potato Mash

In the middle of winter, there’s nothing better than a big bowl of tasty comfort food – and this can be both healthy and delicious! This veggie-packed cottage pie is vegan-friendly, high in plant protein and super-nutritious. It’s also great for meal-planning!

Whether you’re meal-planning for the week or whipping up a big oven dish for the family, this veggie cottage pie ticks all the boxes! Swapping out regular potatoes for orange sweet potatoes ups the dose of beta-carotene – Vitamin A  – which aids in immune support.
This recipe uses lentils and peas for plant protein, but you could replace it with 250g minced beef for a meat version or with plant-based mince.
There is an option to top the sweet potato mash with grated cheese or Parmesan at the end, you can leave this off completely or use plant-based cheese as you like. The mash recipe contains nutritional yeast, which will already provide a slight cheesy flavour.

What You Need:

  • 1 large brown onion, finely diced
  • Olive oil
  • 2 large carrots, peels and grated
  • 2 celery stalks, finely diced
  • 2 cloves garlic, very finely diced
  • ½ tsp each: dried thyme, dried rosemary, smoky paprika, coriander powder and cumin
  • ½ glass red wine* (optional)
  • ½ cup finely chopped brown mushrooms
  • ½ cup finely chopped baby marrow (zucchini)
  • 1 tin brown lentils, drained
  • ½ cup of frozen peas
  • 1 tin chopped tomatoes
  • 1 tbsp tomato paste
    1 cup low-sodium vegetable stock

    Topping:

  • 3-4 orange sweet potatoes, peeled and chopped into 2cm pieces
  • ¼ cup oat or soya milk (plant milk of your choice)
  • 1 tbsp olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp nutritional yeast
  • Handful of cheese / plant-based cheese (optional), for topping

Method:

1/ Start by sautéing your onion in a little olive oil in a large pan set over a medium heat. After a couple minutes, add the celery, carrots and garlic and saute until fragrant and just cooked, about 3 minutes. Add your dried herbs and spices and saute for a further minute or 2. if using red wine, add it now to deglaze the pan and bring in flavour.

2/ Add a little more olive oil, as needed and add the mushrooms, baby marrows, lentils and peas to the pan and sauté.

3/ Add in the chopped tomatoes and paste and one cup of stock and simmer, stirring occasionally. Time to preheat the oven to 200 degrees Celsius!

4/ In the meantime, prepare the potatoes by adding the pieces to a pot of boiling water and cook for around 15 minutes until soft enough to mash. Once cooked, drain and place in a bowl with a little milk and olive oil and mash until lumps are removed. Stir in the nutritional yeast and seasoning to taste.

5/ Once the lentil mixture is cooked, spoon it into a large baking dish. Top with the sweet potato and nutritional yeast mash and spread over evenly. Option to add a handful of cheese of your choice over the top before popping in the preheated oven for 20 minutes.

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