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Harissa lentil cottage pie with sweet potato topping

Take your vegetarian cottage pie to the next level by spicing it up with some harissa paste. It’s one of my favorite flavourings to use. If you want to keep the recipe vegan replace the butter in the topping with coconut oil and leave out the feta.

Recipe

HARISSA LENTIL COTTAGE PIE WITH SWEET POTATO MASH

Serves 4-5

15ml olive oil

1 onion, chopped

3 stalks of celery, chopped

2 carrots, peeled and diced

10ml chopped garlic

250g punnet button mushrooms halved or quartered depending on the size

15-20ml harissa paste

400g tin of lentils, drained and rinsed

400g tin of chopped tomatoes

15ml tomato paste

250ml vegetable stock

Salt and pepper to taste

TOPPING

3 medium sweet potatoes, peeled and chopped

50g butter

200g feta cheese

Salt and pepper to taste

Heat the oil and fry the onion, celery, carrot and garlic over a medium heat until soft, this will take about 10-15 minutes.Turn up the heat and add the mushrooms. Fry for about 5 minutes. Stir in the harissa paste and cook for a minute. Add the lentils, tomatoes, tomato paste and vegetable stock. Season to taste. Cover and simmer for 15 minutes. If necessary remove the lid and simmer to reduce excess liquid. You want to have some sauce but it must not be swimming in liquid.. Spoon the mixture into an ovenproof baking dish and smooth the top.

While the mixture is simmering, prepare the topping. You can either roast or boil the sweet potatoes until soft. Mash with the butter and season to taste with salt and pepper. Crumble the feta cheese and stir into the mixture. Spread this on top of the lentil mixture. Bake at 180C for 20 minutes. Serve with a side salad.

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