Moroccan lentil and sweet potato shepherd’s pie

Moroccan lentil and sweet potato shepherd’s pie

By
From
Tiffiny's Lighten Up Cookbook
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
1/2 tablespoon extra-virgin olive oil
1 onion, diced
1 garlic clove, crushed
2 teaspoons harissa paste, (see note)
1 teaspoon ground coriander
1 teaspoon ground cumin
250g french-style green lentils
750ml vegetable stock
125ml tomato puree
freshly ground black pepper
1/4 cup coriander leaves, chopped
600g sweet potatoes, peeled and diced
salt

Method

  1. Heat oil in a medium-sized saucepan over a medium–high heat and sauté the onion for 3–4 minutes. Add the garlic, harissa paste, coriander and cumin, and cook for a further 1–2 minutes, stirring often. Add the lentils, stock and tomato puree, and bring to the boil. Reduce the heat and simmer for 45 minutes, stirring occasionally, until the lentils are cooked and the sauce is reduced. Season to taste and stir through the coriander leaves at the end.
  2. Preheat oven to 180ºC.
  3. To prepare the topping, simmer the sweet potatoes in a saucepan of water until tender, approximately 10 minutes. Drain and mash, then season with salt and pepper.
  4. Pour the lentil mixture into a 2-litre, deep baking dish. Cover with the sweet potato and bake in the preheated oven for 20 minutes, or until crispy and golden brown on top.

Note

  • Harissa is a type of chilli paste that can be bought from Middle Eastern food stores and some supermarkets.
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