Lentil chilli pie with sweet potato topping recipe
Created by The Tesco Recipes team
This comforting lentil and sweet potato pie is a lovely, healthy winter warmer. If you're cooking for veggies or vegan guests, this recipe will keep things simple and delicious. If someone has a dairy or gluten allergy, this fits the bill too!
See method- Serves 4
- Takes 45 minutes
- 502 calories / serving
- Freezable
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp vegetable oil
- 2 peppers, roughly chopped
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 x 395g tins taco mixed beans
- 390g tin green lentils, drained and rinsed
- ½ vegetable stock pot, made up to 200ml
- 650g sweet potatoes, peeled and cut into 2-3cm cubes
- 15g fresh coriander, roughly chopped
- 320g frozen peas
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Shop ingredientsEach serving contains
- Energy
- 2115kJ 502.0kcal
- Fat
- 7g
- Saturates
- 1g
- Salt
- 1.6g
- Sugars
- 26g
of the Reference intake
Carbohydrate 79.6gProtein 21.0gFibre 24.1g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Heat the vegetable oil in a large frying pan over a medium-high heat and fry the peppers and onion for 6-8 mins until tender. Add the garlic and fry for 1 min or until fragrant. Stir in the beans, lentils and stock. Season, then simmer, stirring frequently, for 8-10 mins until thickened and the sauce coats the beans.
- Meanwhile, boil the sweet potatoes for 8-10 mins until very tender. Drain well, then mash until smooth. Season and stir in most of the chopped coriander.
- Tip the filling into a into a 22cm round pie or baking dish (or a 20cm square dish). Top with the sweet potato, then use a fork to smooth over the top.
- Bake for 15-20 minutes until piping hot and bubbling. Cook the peas in a pan of boiling water for 2-3 mins until heated through, drain and serve alongside the pie, scattered with the remaining coriander.
- See more Vegetarian pie recipes
Freezing and defrosting guidelines
Make up to the end of step 3 in a freezer- and ovenproof dish. Leave to cool, wrap in a double layer of clingfilm and freeze. Defrost overnight in the fridge; bake at gas 7, 220°C, fan 200°C for 20-25 mins. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
