for the filling

  • 1 tsp coconut oil
  • 1 onion chopped
  • 1 stalk celery chopped
  • 2 carrots chopped
  • 1 clove garlic chopped
  • 1 cup mushrooms chopped
  • 1 tsp dried thyme
  • 2 cups vegetable stock
  • 1 cup dried green lentils
  • 2 tbsp tomato puree

For the topping

  • 2 – 3 sweet potatoes
  • knob of butter
  • grated cheddar cheese (optional)
  • salt & pepper


  1. Preheat the oven to 180 degrees c
  2. Heat the coconut oil in a large saucepan, fry the onions, carrot, celery and garlic for 15 minutes, turn up the heat then add the mushrooms and cook for another 5 minutes.
  3. Add the thyme, lentils and stock to the saucepan and simmer for approximately 35-40 minutes until the lentils are cooked.
  4. While the sauce is cooking, add the potatoes to a pan of boiling water and cook for approximately 15-20 minutes until they are soft, drain and mash with the butter, season with salt and pepper.
  5. When the lentil mixture is cooked stir in the tomato puree and season with salt and pepper.
  6. Spoon the lentil sauce into an oven proof dish, top with the mashed potato and sprinkle with cheese if you are using it.
  7. Bake in the oven for about 30 minutes until the topping is golden brown.



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