Lentil and sweet potato pie

This pie can be chilled in the fridge once the topping has been added and will keep for 2 days, or you can freeze at this point for up to 1 month.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put the lentils into a large saucepan of cold water, bring to the boil and cook for 10 minutes. Reduce the heat to a low simmer and cook for a further 30 minutes. Drain the lentils and set aside. Add more water to the pan and bring back to the boil.

Step 2

Place a saucepan over a medium heat and add the lentils, passata, carrot, red pepper, peas and 100ml water. Season and bring to the boil, then reduce the heat to a simmer and cook for 25 minutes until the vegetables are soft, stirring occasionally.

Step 3

While the sauce is cooking, place the sweet potatoes in the pan of boiling water and cook for 12–15 minutes until tender. Once cooked, drain and return to the pan. Add the nutmeg and mash until smooth.

Step 4

Preheat the oven to 200°C/180°C fan/Gas 6.

Step 5

Transfer the lentil mixture to an ovenproof dish or 6 small pie dishes, then top with the mash and sprinkle over the cheese.

Step 6

Place the pie in the oven and cook for 20 minutes until the top is golden and the cheese has melted.