Ingredients
- 1 tablespoon extra virgin olive oi
- 1 brown onion, chopped
- 800 grams lentils, rinsed and drained (2 x 400 gram cans)
- 800 grams tomatoes, chopped (2 x 400 gram cans)
- 140 grams tomato paste (1/2 cup)
- 2 garlic cloves, minced
- 1 tablespoon thyme leaves, fresh finely chopped plus extra sprigs, to serve (optional)
- 2 teaspoons smoked paprika
- 20 grams vegetable stock cubes, crumbled 2 x 10 grams or 2 teaspoons stock powder)
- 150 grams vegetables (3 cups frozen mixed vegetables)
- 500 grams sweet potato chips (frozen McCain Sweet Potato Cross Trax chips specified*)
How to Make
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Step 1: Preheat oven to 200°C/180°C fan forced and then heat the oil in a flameproof casserole dish over high heat and add the onion and cook, stirring, for 2 minutes or until the onion starts to soften and then add the lentils, tomatoes, tomato paste, garlic, thyme, paprika and stock cubes or powder and season and cook, stirring, for 1 minute.
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Step 2: Add the frozen vegetables and 125ml (1 1/2 cup) water and cook, stirring often, for 5 minutes.
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Step 3: Smooth the surface then arrange the sweet potato chips on top and bake for 35-40 minutes or until the sweet potato chips are crispy.
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Step 4: Top the cottage pie with extra thyme, if using.
Tips & Variations
- Frozen McCain Sweet Potato Cross Trax chips were specified and supposed to be sold in Coles supermarkets but after visiting 4 in our area could not find them so I would be substituting their sweet potato fried, they may be sold in the east but not available here in the west.
We hope you enjoy this recipe!
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