Super healthy and super tasty: not just for vegans.
- 5 sweet potatoes
- Flaxseed oil
- Sea salt
- Black pepper
- 2 sticks of celery, trimmed and roughly chopped
- 2 red onions, peeled and finely sliced
- 2 cloves of garlic, peeled and finely sliced
- 6 sprigs of rosemary, finely chopped
- 1 tbsp coriander seeds, bashed up
- 4 sundried tomatoes, roughly chopped
- 450g chestnut mushrooms
- 100mls of veg stock cube
- 1 x 400g tin of lentils (in water)
- 1 x 400g tin of flageolet beans (or chickpeas/butter beans/cannellini beans)
- Handful of breadcrumbs
1Preheat the oven to 180C
2In a medium roasting tray place the sweet potatoes, drizzle with flaxseed oil then salt and pepper. Roast for 35-40minutes or until golden and cooked through.
3Place the pan on a medium heat, drizzle with a little flaxseed oil along with the celery, red onion, carrots, garlic, 4 sprigs of rosemary and bashed up coriander seeds. Cook for 10 minutes stirring constantly until all sticky and soft.
1Chop the mushrooms and then add to the pan along with the sundried tomatoes, cook for another 10 minutes then add the wine, then the heat up and let the alcohol evaporate.
2Next, add the beans (along with the water in the tins) and veg stock. Stir to combine and leave to tick away for 5-10 minutes until slightly thickened.
3Season to taste and then place into a medium sixed ovenproof dish.
4In a bowl, combine the remaining rosemary and the breadcrumbs.
5Once the potatoes are cooked through mash lightly and then roughly add on top of the pie.
6Finish with the breadcrumbs rosemary mix and then place under the grill for 5minutes or until crispy and golden.
7Serve alongside steaming greens or just on its own.
I added fine green beans in garlic on the side and everyone loved it.