This Vegetarian Sweet Potato & Butternut Cottage pie will be the first recipe for this month of December. Actually you’ll quickly find out through the next days, that I’m currently setting up a very exciting rhythm this December, to share my favorite warm winter recipes.
This vegetarian version of the Cottage pie is simply made of :
– lentils with tomato
– a tasty sweet potato & butternut squash purée
You’ll see that the recipe is very simple and it gives a delicious and flavorful result.
This Vegetarian Sweet Potato & Butternut Cottage Pie definitely is a must to try and warm you up in December!
Enjoy,
Caroline
PS: to discover my other recipes using pumpkin, please click right here
For the lentil "stuffing" For mashed potatoes Prepare the lentil "stuffing": During this time: In the meantime: When the sweet potatoes and butternut squash are tender: To finish: * Butternut squash can be replaced by pumpkin.
Ingredients
Onion: 1
Crushed or peeled tomatoes: 1 jar of 400 g
Lentils: 150 g
Balsamic vinegar: 3 tbsp.
Vegetable bouillon: 1 cube & 30 cl of water approx.
Carrots: 2
Smoked paprika: 2 tbsp.
Chili pepper, salt & pepper
Organic Butternut: 700 gr (about 1/2 squash)
Sweet potato: 300 gr
Unsweetened milk: 15 cl - if you're using vegetable milks soya or oat milk works
Olive oil: 1 tbsp.
Nutmeg: 1 pinch
Smoked paprika
Salt & pepperInstructions
∞ Mince the onion, peel and chop the carrots. Prepare the lentils in a bowl and rinse them.
∞ Fry the onions and carrots in a frying pan. Add the spices and mix well until the onions becomes translucent.
∞ Add crushed tomatoes, balsamic vinegar and lentils. Then add the vegetable stock to cover the lentils (about 30 cl).
∞ Let it cook for 25 minutes over a low heat, watching - add a little water during cooking if necessary.
∞ Peel and cut the sweet potatoes. Wash and coarsely chop the butternut squash.
∞ Cook the butternut squash in water for about 15 minutes over medium heat.
∞ Oil a dish and preheat the oven to 180°C.
∞ Season with salt, pepper, paprika and nutmeg.
∞ Mash the pieces into a purée using a fork, or a hand blender for a smoother texture. Gradually add the milk while stirring.
∞ Pour the lentil "stuffing" into the dish and cover with butternut / sweet potato purée. Add grated cheese on top (optional) and bake for 20-25 minutes.Notes
