Tag archives: sweet potato

Lentil Shepherd’s Pie with Sweet Potato Mash recipe

Blatantly stolen from Becka Eats this is the first meal we had in Veggie August. The lentils give it a great texture and the sweet potato mash with nutmeg tastes amazing!

Ingredients – Makes enough 4 with leftovers for lunch.

Olive oil

Freshly ground black pepper

Half a cup of Puy lentils (I could only find Lentille Verte)

Half a cup of green lentils

2 bay leaves

2 onions, peeled and chopped

3 cloves of garlic, crushed (Just like your hopes and dreams)

1 tin of chopped tomatoes

3 tablespoons of tomato purée

1 tablespoon of dried oregano

3 large carrots, peeled and diced

1 vegetarian stock cube (I used a Knorr Stock Pot)

250ml of red wine (Why not drink the rest of the bottle?)

3-4 large sweet potatoes, peeled and chopped into equal sized chunks

A splash of milk

A wedge of butter

Freshly grated nutmeg

Method

Wash the lentils, add them to a pan with the bay leaves. Cover with water and and bring to the boil. All in all they probably want around half an hour, you don’t want them to turn to mush so keep an eye on them.

Meanwhile put your sweet potatoes in a pan, cover with water and get them onto boil, they probably want 20-30 minutes.

After you’ve got that sorted, add a little olive oil to a big pan and add the onion, carrots and garlic. Over a medium heat sauté them for about 10 minutes but don’t let them brown. Add the tomatoes, tomato purée, wine, pepper, oregano and stock pot. Give it all a good stir and cook for another 10-15 minutes until it’s thickened.

Now would be a good point to pre-heat your oven on to finish off the dish, 200C should be enough.

Around now the lentils should be done, drain them and add them to your tomato sauce. Give it all another good stir and keep warm on a low heat.

Once the sweet potato is cooked drain the water from it, add a good wedge of butter, a splash of milk and half a grated nutmeg. Give it a good mash and check the seasoning.

Spoon the tomato lentil sauce into a baking dish and top with the sweet potato mash, rough it up with the tines of a fork and put it in the oven for 10 or 15 minutes until the mash starts to brown.

Shovel a generous helping into a bowl and enjoy!

Vegetable and lentil stew recipe

Probably better on a cold, winter night, but it was delicious in July anyway!

Ingredients – Makes enough for 4-5

Olive oil

750ml of vegetable stock

2 onions, peeled and chopped

2 carrots, peeled and diced

2 parsnips, peeled and diced

2 beetroot, peeled and diced

1 sweet potato, as big as your fist, peeled and diced

1 leek, sliced

2 sticks of celery, sliced

180g of red split lentils

2 cloves of garlic, crushed

227g tin of chopped tomatoes

Freshly ground black pepper

1 heaped teaspoon of ground coriander

1 heaped teaspoon of ground cumin

Juice of half a lemon

Method

Add a little oil to a big pan over a medium heat

Add half of the onion, all of the carrot, parsnip, beetroot, sweet potato, leek and celery.

Keep stirring and fry for about 5 minutes.

Add the garlic and the lentils, stir and cook for another 5 minutes.

Add the chopped tomatoes and stock, give it a stir and put a lid on the pan.

Let it simmer for about half an hour, until the veg is just about cooked.

In another pan, over a medium heat add a little more oil and add the remaining onion.

Add the ground coriander and cumin and fry for 10 minutes, don’t let the onion brown you just want to flavour it with the spices.

When soft, add the fried onion to the stew with the lemon juice, season with ground black pepper and give it a final stir.

Serve and nom!

Sweet potato and Jarlsberg crumble recipe

Another recipe stolen from the lovely people at The Waiting Room and tweaked slightly. It easily makes enough for 6 or 4 very hungry people!

Ingredients

600g of organic sweet potatoes, the larger the better

2 or 3 red onions

200g of grated Jarlsberg cheese, or Gruyere, well, anything you want really!

½ pint of double cream

1 tablespoon of French mustard

Freshly ground black pepper

15g of jumbo oats

15g of pumpkin seeds

15g of sunflower seeds

10g of wholemeal flour

20g of strong white flour

75g of unsalted butter

Method

Preheat oven to 200C (reduce if you’ve got a fan oven).

Peel the sweet potatoes and slice either with a mandoline or sharp knife so they’re  3-4mm thick

Do exactly the same with the red onions.

Place alternate layers of sweet potato, red onion and cheese in a large baking dish until you’ve used all your ingredients, try to end on a layer of sweet potato covered in cheese.

Add the French mustard to the double cream and season with freshly ground black pepper, pour over the layered ingredients.

Mix together the oats, pumpkin seeds, sunflower seeds and flours into a crumble mix. Sprinkle over the top of the layered ingredients.

Break the butter up into chunks and dot over the top of the crumble.

Cover with foil and bake for an hour, remove the foil and then return to the oven for 30 minutes. Keep checking occasionally at this point, you don’t want the crumble mix to burn!

Serve with rosemary and garlic potatoes and your favourite coleslaw.