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
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!