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.