Super easy to make, packed with nutrients. This recipe is for a large group or can easily be frozen in portions.

Yields15 Servings
Prep Time20 minsCook Time45 minsTotal Time1 hr 5 mins
Mash Ingredients - Serves 15
 1.30 kg potato
 500 g sweet potato
 30 ml olive oil
 10 g parsley
 salt & pepper to season
Pie Ingredients
 500 g onion, finely diced
 150 g carrot, grated
 10 g cumin, ground
 100 g caraway seeds
 4 bay leafs, remove after cooking
 800 g lentils, organic canned
 800 g mixed beans, organic canned
 2 tbsp tomato paste
 1 kg crushed tomatoes, organic canned
 60 ml tamari
Slurry Ingredients
 45 g cornflour
 125 ml water
1

Directions

1. Bring a pot of water to the boil, cook potato & sweet potato

2. When cooked mash until it’s not lumpy. Add olive oil, parsley & season to taste.

3. To cook the filling, sauté the vegetables in a hot pan with the spices until soft. Vegetables can be hand chopped or whizzed in a food processor.

4. Add the tomato paste and pulses. Mix together.

5. Add the crushed tomatoes and tamari and simmer for 10 minutes.

6. Add the slurry and cook for two minutes.

7. Place filling in a baking tray, top with mash and bake on 180 degrees for 30 minutes.

8. Serve with blanched greens.

9. This will keep in the fridge for a week, otherwise portion and freeze.

Ingredients

Mash Ingredients - Serves 15
 1.30 kg potato
 500 g sweet potato
 30 ml olive oil
 10 g parsley
 salt & pepper to season
Pie Ingredients
 500 g onion, finely diced
 150 g carrot, grated
 10 g cumin, ground
 100 g caraway seeds
 4 bay leafs, remove after cooking
 800 g lentils, organic canned
 800 g mixed beans, organic canned
 2 tbsp tomato paste
 1 kg crushed tomatoes, organic canned
 60 ml tamari
Slurry Ingredients
 45 g cornflour
 125 ml water

Directions

1

Directions

1. Bring a pot of water to the boil, cook potato & sweet potato

2. When cooked mash until it’s not lumpy. Add olive oil, parsley & season to taste.

3. To cook the filling, sauté the vegetables in a hot pan with the spices until soft. Vegetables can be hand chopped or whizzed in a food processor.

4. Add the tomato paste and pulses. Mix together.

5. Add the crushed tomatoes and tamari and simmer for 10 minutes.

6. Add the slurry and cook for two minutes.

7. Place filling in a baking tray, top with mash and bake on 180 degrees for 30 minutes.

8. Serve with blanched greens.

9. This will keep in the fridge for a week, otherwise portion and freeze.

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