Ingredients

• Sweet potatoes 1kg
• Butter 75g
• Onions 2
• Garlic 2 cloves
• Celery 2
• Oil 10g
• Seasoning to taste
• Tomato purée 4 tbsp
• Puy lentils 200g
• Marmite® 2 tsp
• Vegetable stock 500ml
• Bay leaves 2
• Parsley 4 tbsp
• Thyme 4 tbsp
• Frozen peas 150g
• Cheddar cheese 150g

Tools

• Slicer Shredder
• Dicing Attachment 

Method

For the potatoes:

1. Peel and chop the sweet potatoes into cubes.
2. Place them into a pan of water and heat to the boil. Cook until soft.
3. Attach the knife blade to the food processor. (Do this in batches if using the Food Processor attachment)
4. Drain the potatoes and add the butter, mash to a purée.

For the filling:  

1. Soak the lentils in some cool water for 20 minutes.
2. Then drain and wash under cold running water.
3. Attach the knife blade to the food processor.
4. Add the onions, celery and garlic and chop, then reserve.
5. Add the herbs (except the bay leaves) and chop and remove from the bowl and reserve.
6. Heat the oil in the saucepan and cook the onion and garlic until soft.
7. Add the seasoning and tomato purée.
8. Add the vegetable stock, herbs and bay leaves, Marmite® and lentils.
9. Bring to a simmer and allow to cook for 10 to 15 minutes or until the lentils are cooked.
10. Add the peas.
11. Place the contents into a casserole dish and top with the mashed sweet potato.
12. Attach the coarse shredding disc to the food processor and grate the cheese.
13. Scatter the cheese on top of the pie.
14. Bake in a hot oven for another 25 minutes or until the top of the potato is golden.

Tips:

1. Chef users: This recipe also makes great use of the AT643 Rotary Sliver Grater, or the AT340 Slicer Shredder, so adapt to suit. The sweet potato can be cubed using the MGX400 Dicing Attachment. 

Home  >  Recipes