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Lentil chilli pie with sweet potato topping recipe

Lentil chilli pie with sweet potato topping recipe

23 ratings

This comforting lentil and sweet potato pie is a lovely, healthy winter warmer. If you're cooking for veggies or vegan guests, this recipe will keep things simple and delicious. If someone has a dairy or gluten allergy, this fits the bill too! See method

  • Serves 4
  • Takes 45 minutes
  • 502 calories / serving
  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free

Ingredients

  • 1 tbsp vegetable oil
  • 2 peppers, roughly chopped
  • 1 red onion, finely chopped​
  • 2 garlic cloves, crushed
  • 2 x 395g tins taco mixed beans
  • 390g tin green lentils, drained and rinsed
  • ½ vegetable stock pot, made up to 200ml
  • 650g sweet potatoes, peeled and cut into 2-3cm cubes
  • 15g fresh coriander, roughly chopped
  • 320g frozen peas
4 of your 5-a-day and high in fibre

Each serving contains

  • Energy

    2115kj
    502kcal     25%

  • Fat

    7g 9%

  • Saturates

    1g 5%

  • Sugars

    26g 29%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 79.6g Protein 21g Fibre 24.1g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat the vegetable oil in a large frying pan over a medium-high heat and fry the peppers and onion for 6-8 mins until tender. Add the garlic and fry for 1 min or until fragrant. Stir in the beans, lentils and stock. Season, then simmer, stirring frequently, for 8-10 mins until thickened and the sauce coats the beans.
  2. Meanwhile, boil the sweet potatoes for 8-10 mins until very tender. Drain well, then mash until smooth. Season and stir in most of the chopped coriander.
  3. Tip the filling into a into a 22cm round pie or baking dish (or a 20cm square dish). Top with the sweet potato, then use a fork to smooth over the top.
  4. Bake for 15-20 minutes until piping hot and bubbling. Cook the peas in a pan of boiling water for 2-3 mins until heated through, drain and serve alongside the pie, scattered with the remaining coriander.

Freezing and defrosting guidelines

Make up to the end of step 3 in a freezer- and ovenproof dish. Leave to cool, wrap in a double layer of clingfilm and freeze. Defrost overnight in the fridge; bake at gas 7, 220°C, fan 200°C for 20-25 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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