Lentil chilli pie with sweet potato topping recipe

Name: Lentil chilli pie with sweet potato topping
Yield: Serves 4
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

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

Shop your ingredients

Tesco Pure Vegetable Oil 1L
Aldi Price Match
1 tbsp vegetable oil
£1.45
£1.45/litre
Nightingale Peppers 600G
Aldi Price Match
2 peppers, roughly chopped
£1.59
£2.65/kg
Tesco Red Onions Loose
Aldi Price Match
1 red onion, finely chopped
£0.20
£0.95/kg
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, crushed
£0.87
£0.22/each
Tesco Taco Mixed Beans Spicy Tomato Sauce 395G
Aldi Price Match
2 x 395g tins taco mixed beans
£0.79
£2.00/kg
Tesco Green Lentils In Water 390G
390g tin green lentils, drained and rinsed
£0.45
£1.15/kg DR.WT
Oxo Ready To Use Stock Signature Vegetable 500ML
Any 4 for 3 Clubcard Price - Cheapest Product Free - Selected Cooking Ingredients
Offer valid for delivery from 29/09/2026 until 26/10/2026
½ vegetable stock pot, made up to 200ml
£2.50
£5.00/litre
Tesco Large Sweet Potatoes Loose Class 1
Aldi Price Match
650g sweet potatoes, peeled and cut into 2-3cm cubes
£0.42
£1.19/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
15g fresh coriander, roughly chopped
£0.50
£16.67/kg
Grower's Harvest Garden Peas 900G
320g frozen peas
£1.15
£1.28/kg

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.