One pot winter warmer

It’s beginning to look a lot like winter, that crispness in the air, the dark evenings, not leaving the house without your warm coat.  I love this time of year, it’s a time to rest, cocoon and nourish yourself.
 
This is one of my favourite winter warmer recipes and as an added bonus it’s simple, made in one pot and nourishing.
 
Lentil & sweet potato cottage pie
 
Ingredients

• 2 onions, finely chopped
• 2 carrots,  finely chopped
• 2 celery stalks, finely chopped
• 2 Tbsp olive oil 
• 4 garlic cloves, crushed
• 200ml red wine 
• ½ bunch of thyme 
• 2 Tbsp tomato purée
• 2 Tbsp soy sauce 
• 2 tsp brown sugar 
• 2 tsp red wine vinegar
• 2 tins lentils, drained
• 1 tin chopped tomatoes 

For the mash topping

• 2 large sweet potatoes peeled and roughly chopped into 3cm pieces
• 30g plant-based butter
• 2 tsp mustard powder 
• 2 Tbsp plant-based milk 
• 2 tsp pumpkin seeds

 
Method

• Put the onions, carrots, celery and olive oil into a Casserole dish. Place on the hob & cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. 
• Pour in the wine, deglaze the dish (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
• Add the thyme, tomato purée, soy sauce, brown sugar and vinegar to the dish and stir to combine. 
• Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.

• Top the dish with the sliced sweet potato and mix the mustard, butter and milk and pour over the top, then sprinkle with the seeds
• Heat the oven to 200C. 
• Bake for 30-35 mins until golden and bubbling. 
• Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.

N.B. You can use minced meat/chicken if you prefer
 
 
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