SPICED SWEET POTATO SHEPHERD’S PIE
INGREDIENTS (Serves 6) 3 sweet potatoes, peeled and diced, 75ml (2½fl oz) plant-based cream, salt and freshly ground black pepper, 1 tbsp olive oil, 1 onion, chopped, 1 garlic clove, finely chopped, 500g (1lb 2oz) cooked brown lentils, 1 tbsp ground cumin, 1 tbsp garam masala, 2 tsp curry powder, 1 tsp ground turmeric, 400ml (14fl oz) vegetable stock, 15g (½oz) chopped coriander leaves, 45g (1½ oz) panko breadcrumbs
METHOD
1. Preheat the oven to 190°C (375°F/ Gas 5). In a large saucepan, bring 1.5 litres (2½ pints) of water to the boil. Cook the potatoes for 15–20 minutes until tender. Drain thoroughly and transfer to a large mixing bowl. With a potato masher, mash the potatoes and plant-based cream until smooth. Season with salt and pepper to taste.
2. Meanwhile, in a large frying pan warm the olive oil over a medium heat. Add the onion and cook for two minutes, or until soft. Add the garlic and cook for an additional minute.
3. Add the lentils, cumin, garam masala, curry powder, and turmeric. Stir to combine and cook for one to two minutes to warm the spices. Add the stock and cook for five minutes. Stir in the chopped coriander.
4. Pour the lentil mixture evenly into a 23 × 30cm (9 x 12in) glass or ceramic baking dish. Top with the mashed sweet potato. Bake for 15 minutes. Sprinkle evenly with the breadcrumbs and bake for another 10 minutes, or until lightly browned.
5. Cool for 10 minutes before serving.