Sweet Potato & Lentil Pie

Serves 4 | Prep time: 10 mins | Cooking time: 40–50 mins

INGREDIENTS

• 2–3 sheets of Vegan Puff Pastry
• 1 can of lentils
• 1 large sweet potato
• 1–2 Tbsp Nuttelex (vegan butter)
• Soy milk for mashing sweet potatoes
• Salt & pepper to taste
• 1 cup of frozen peas and corn
• ½ cup of rice
• 1 serve of vegan gravy  (we used Massel gravy powder)

METHOD

1. Preheat oven to 200C/390F.
2. Take out 2–3 sheets of pastry and allow them to defrost.
3. Cut sweet potato into small chunks, boil and mash with Nuttelex, soy milk, salt and pepper.
4. While sweet potato is boiling, cook the rice. Drain and set aside.
5. Drain lentils and add to the rice.
6. Add the peas and corn to the rice and lentils mix.
7. Make up one serve of vegan gravy, add to lentils mix and combine.
8. Line pie tin with pastry, leaving enough for the lid.
9. Add lentil mix to the pie tin.
10. Take sweet potato mash and cover the top of the lentil mix.
11. Cover the pie with remaining pastry.
12. Place in oven and cook for 30–40 mins.