Vegetarian sweet potato pie
Prep Time:
25 minutes
Cooking Time:
40 minutes
Servings:
Serves: 4
If they like it, it serves 4 otherwise
The classic *shepherd's pie* gets a meat-free makeover in this autumnal version. A velvety sweet potato mash tops a filling of lentils and mushrooms, all finished with a golden Parmesan crust. A family-friendly dish best enjoyed piping hot!
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Ingredients
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700 g sweet potato
500 g cooked lentils
400 g mushrooms
1 medium onion
80 g Parmesan cheese
100 ml milk
Thyme
Oil
Directions
Peel the sweet potatoes and cut them into evenly sized pieces. Cook them in a large pot of water until tender.
Drain the sweet potatoes, then mash them using a potato masher. Gradually stir in the milk until you have a smooth, creamy mash.
Preheat the oven to 200°C.
Clean and slice the mushrooms. Peel and chop the onion.
Sauté the onion in a frying pan with a drizzle of oil. Add the mushrooms and cook over fairly high heat until golden and they have released their moisture.
Stir in the cooked lentils and the thyme. Mix well and let everything heat through for a few minutes.
Spread the lentil and mushroom mixture evenly into the bottom of a gratin dish.
Cover evenly with the sweet potato mash. Smooth the surface and sprinkle with grated Parmesan cheese.
Bake for about 20 minutes, until the top is lightly browned.
Remove the dish from the oven and serve hot.
Tips
Take the time to brown the mushrooms well. This step concentrates their flavor and prevents the filling from becoming too watery.
