Dinner
Sweet Potato Lentil Cottage Pie
6
분량45 min
활동 시간1 h 15
총 시간재료
Sweet potato mash
1 kg sweet potatoes, peeled and chopped
30 g butter
100 g 0–2% Greek yoghurt or quark
80 g grated mature cheddar (or other hard cheese)
Salt and freshly ground black pepper
Lentil filling
2 tablespoons olive oil
1 onion, chopped
2 small–medium carrots, chopped (about 150 g)
1 celery stick, chopped
2 tablespoons tomato purée (about 30 g)
1 sprig rosemary
1 teaspoon thyme leaves
50 ml red wine (or extra stock if you prefer)
100 g frozen peas
200 g button mushrooms, chopped
2 × 400 g tins brown lentils, drained (about 480 g drained weight)
50 g walnuts, chopped
1 tablespoon balsamic vinegar
Salt and pepper, to taste
Cheesy protein topping
250 g cottage cheese
40 g grated mature cheddar
1 teaspoon cornflour (cornstarch)
For baking / assembly
A little extra butter or oil for greasing the cocottes
Optional: 30 g extra grated cheddar for sprinkling on top
방향
Preheat the oven to 200°C (180°C fan).
Put the sweet potatoes in a saucepan, cover with cold water and add a pinch of salt. Bring to the boil and cook for about 15 minutes, until the potatoes are fork-tender.
Drain the sweet potatoes and return them to the pan. Add the butter, Greek yoghurt or quark, 80 g grated cheddar, salt and pepper. Mash until smooth and creamy, then set aside to cool slightly.
While the potatoes cook, heat the olive oil in a large frying pan over medium heat. Add the onion, carrots, celery, tomato purée, rosemary and thyme. Fry for about 10 minutes, stirring occasionally, until the vegetables are soft and starting to colour.
Pour in the red wine and let it bubble for a minute. Remove the rosemary sprig, then add the peas, mushrooms and lentils. Simmer for 8–10 minutes until most of the liquid has reduced and the mixture is thick and hearty. Stir in the walnuts and balsamic vinegar, season with salt and pepper, then take off the heat and let cool for 10–15 minutes.
For the cheesy protein topping, blend the cottage cheese, 40 g grated cheddar and cornflour in a blender or with a stick blender until completely smooth. Stir this mixture through the slightly cooled lentil filling.
For meal prep with Souper Cubes, let both the lentil filling and mash cool to room temperature. Spoon the lentil filling into 250 ml Souper Cube portions (about 6 cubes) and the sweet potato mash into another set of 250 ml cubes (about 6 cubes). If you like, you can also freeze the cheesy topping separately in 30 ml cubes (about 12 cubes, 2 per portion). Freeze until solid, then transfer the cubes to labelled freezer bags.
To assemble and bake fresh (no freezing), lightly grease 6 × 480 ml mini cocottes. Divide the warm lentil filling between them, then spoon the sweet potato mash on top, spreading it evenly. Sprinkle over the extra 30 g grated cheddar if using. Bake for about 20–25 minutes, until the tops are golden and the filling is bubbling at the edges.
To assemble from Souper Cubes, defrost 1 lentil-filling cube and 1 mash cube per portion (plus 2 cheesy 30 ml cubes if you froze them separately) overnight in the fridge or in the microwave until just thawed. Heat the oven to 200°C (180°C fan). Grease a 480 ml cocotte, put in the lentil mixture (stir in the cheesy cubes if separate), top with the mash, sprinkle with a little grated cheese if you like and bake for 20–25 minutes until piping hot and crisp on top.
Let each cocotte rest for 5–10 minutes before serving so it firms up slightly and is easier to eat.
노트
Perfect for meal prep: freeze components flat in Souper Cubes, then build fresh cocottes whenever you want a cosy dinner.
Works well with a side of steamed green veg (broccoli, green beans, spinach).
Frozen cubes keep up to 3 months; baked cocottes keep in the fridge for 3 days.
영양 정보
1회 제공량
1 cocotte
칼로리
565 kcal
지방 전체
23.7 g
포화 지방
9.7 g
불포화 지방
13.5 g
트랜스 지방
0.5 g
콜레스테롤
50 mg
나트륨
500 mg
탄수화물 전체
65 g
식이섬유
15 g
총 당류
16 g
단백질
27 g
6
분량45 min
활동 시간1 h 15
총 시간