Lentil Chilli Pie with Sweet Potato Topping

Serves 4 people

Ingredients

1 tbsp vegetable oil 

2 peppers, roughly chopped 

1 red onion, finely chopped​ 

2 garlic cloves, crushed 

1 x 395g tins taco mixed beans 

1 x 410g baked beans /or other chosen beans 

390g tin green lentils, drained and rinsed 

½ vegetable stock pot, made up to 200ml 

650g sweet potatoes, peeled and cut into 2-3cm cubes 

15g fresh coriander, roughly chopped 

320g frozen peas  

Method

Pre heat oven to 220ºC, 200C fan or GAS Mark 7

Heat the vegetable oil in a large frying pan over a medium-high heat and fry the peppers and onion for 6-8 mins until tender.

Add the garlic and fry for 1 min or until fragrant. Stir in the beans, lentils and stock. Season, then simmer, stirring frequently, for 8-10 mins until thickened and the sauce coats the beans. 

Meanwhile, boil the sweet potatoes for 8-10 mins until very tender. Drain well, then mash until smooth. Season and stir in most of the chopped coriander. 

Tip the filling into a into a 22cm round pie or baking dish (or a 20cm square dish). Top with the sweet potato, then use a fork to smooth over the top. Add grated cheese as an extra (not essential) 

Bake for 15-20 minutes until piping hot and bubbling. Cook the peas in a pan of boiling water for 2-3 mins until heated through, drain and serve alongside the pie, scattered with the remaining coriander.