Veggie Cottage Pie with Sweet Potato Mash
By all plants
Published on 08 September 2025
All plants is founded by Ella Mills, the UK’s No1 plant-based cookbook author & founder of Deliciously Ella. This is our twist on the British classic, just as cosy and perfect for the autumn months. The velvety sweet potato mash top sits on top of a rich lentil, red pepper and tomato filling: the perfect comforting dinner for an autumn evening. Cook it from scratch in 65 minutes, or, for a quick win on a busy day, add the all plants meal to your basket and have it on the table in just 7 minutes. Make it your own with some steamed green beans or garden peas on the side for a delicious dinner in minutes.Time and servings
1 hr 5 minsTotal time
15 minsPrep time
50 minsCooking time
Ingredients
- 4 tbsp olive oil, plus extra for drizzling
- 1 white onion, finely diced
- 1 carrot, finely diced
- 2 celery sticks, finely diced
- 1 red pepper, roughly chopped
- 4 garlic cloves, crushed or grated
- 1 tbsp tomato purée
- 1 tbsp sundried tomato paste
- 2 tsp dried mixed herbs
- 1 tsp sweet smoked paprika
- 1 tbsp red wine vinegar
- 1 x 400g tin cherry tomatoes
- 1 x 400g tin green lentils, rinsed and drained
- 600g sweet potato
- 200g white potato
- 150ml oat milk
- 1 tbsp nutritional yeast
- 1 handful of basil leaves
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Heat 3 tbsp of the olive oil in a large, heavy-bottomed pan. Add the onion, carrot, celery, pepper and garlic and sweat on a medium-low heat with a pinch of salt for 10 mins, until soft.Step 2
Add the tomato purée, sundried tomato paste, dried herbs, paprika and red wine vinegar. Stir well and cook on a medium heat for 2 mins.Step 3
Add the tinned tomatoes and the drained lentils. Fill the empty tomato tin with water so it is three-quarters full and tip this into the pan. Cook on a low heat for 15 mins, until the sauce is gently simmering. Stir every few minutes to avoid it sticking.Step 4
Meanwhile, peel and dice both the potatoes and cook in salted boiling water for 10 mins, until completely soft through.Step 5
Drain and mash the potato, adding the oat milk, nutritional yeast and the remaining 1 tbsp of olive oil. The potato should be a loosely mashed consistency – add a little more oat milk if needed to achieve this. Season well with salt and pepper.Step 6
Spoon the filling into a 17 x 28cm rectangular ovenproof dish and then top with spoonfuls of the potato mash evenly over the sauce. Spread the potato to cover the filling using a fork, creating a rough texture.Step 7
Drizzle with a little extra olive oil and bake in the oven for 30-45 mins, until golden and bubbling. Scatter with the basil leaves before serving.