Children love this sheperdless pie made with lentils and sweet potatoes

- serves 4 -

- 8 cooked sweet potatoes

- 2 cups of cooked red lentils

- 2 sliced stalks of celery

- 1 diced carrot

- 1/4 chopped white cabbage

- 1 diced white onion

- 2 minced garlic clove

- 2 tsp cumin

- 1/2 tsp black pepper

- 2 tbsp dried mixed herbs

- 1 tsp dried parsley

- 1 tsp ground ginger

- 1 tsp oregano

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1. Add 1 tbsp water in a large pan or pot with lid on medium heat; add celery, carrot, cabbage, onion and clove and cook until tender (about 10 minutes); let the lid on the pan/pot while cooking the vegetables but stir from time to time; add more water if necessary

2. In the meantime, preheat the oven to 175°C

3. Put the potatoes into a bowl and smash them

4. Stir in lentils, herbs and spices; then transfer everything to your preferred baking dish and top with the smashed potatoes

5. Put baking dish in the oven and bake for about 20 minutes

6. Enjoy!

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