Veggie and Lentil Cottage Pie with Sweet Potato Crust

50 min cook time
10 min prep time
Main Dish
Preperation Time:
10 mins
Cooking Time:
50 mins


  1. 1 medium leek
  2. 1 large carrot
  3. 1 small size onion
  4. 1 stick celery
  5. Olive oil
  6. 100 grams split masoor dal
  7. 500 ml vegetable stock
  8. 100 grams frozen peas
  9. Salt; to taste
  10. Freshly ground black pepper
  11. 2 tablespoons tomato purée
  12. 30 grams Parmesan cheese
  13. 1 large sweet potato


  1. Preheat the oven to 180 Degree Celsius. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
  2. Scrub the sweet potato clean and coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
  3. Heat a little oil in a pan on medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook until softened. Add the lentils, stock and peas and bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
  4. Season with adequate salt and black pepper. Add the tomato purée.
  5. Transfer the filling to an ovenproof dish and sprinkle with the sweet potato and cheese mixture. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.

Nutty and earthy in flavor lentils are nutritional powerhouses. Giving your child a serving of lentils can reduce the risk of serious medical problems. Some of the benefits of lentils for kids include:

  • Control Weight
  • Improve level of iron in the body
  • Boosts enzymes
  • Controls high blood pressure
  • Stimulates the immune system
  • Improves heart health
  • Helps in overall digestive health
  • Helps keep the child energized

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Nutrition Facts
Serving Size 1 Serving
Per Serving% Daily Value*
Calories 521
Calories from Fat 192
Total Fat 21.3g33%
Saturated Fat 6.4g32%
Cholesterol 21mg7%
Sodium 611mg25%
Potassium 1169mg33%
Carbohydrates 67.9g23%
Dietary Fiber 14.8g59%
Sugars 23.2g
Protein 20.2g
Vitamin A 289% · Vitamin C 115%
Calcium 39% · Iron 43%