Puy lentil and sweet potato pie from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 208) by Anna Jones

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Notes about this recipe

  • MsMonsoon on January 10, 2024

    She doesn’t tell you what size of pans to use. Because I don’t have a low-sided enameled cast iron pot, I used my 4qt All-Clad essential pan to make the lentils, then transferred to a 9x13 Pyrex and topped with the sweet potato. It fit just exactly; luckily it didn’t bubble over in the oven. My lentils were still quite firm after 30+ minutes on the stove, but the oven helped finish them. I wasn’t wild about the lentils on the stove, but once baked, it smelled wonderful and the thyme-flecked sweet potatoes looked vibrant. Very healthy. It’s a big dish and would be good for a group. I went ahead and added Worcestershire to the lentils as Hannaha100 suggested and I’m glad I did! Cooking the lentils in red wine might be something to try next time.

  • etcjm on October 22, 2019

    Cooked without the garlic for dietary purposes. Added extra plum tomatoes because they needed using. Served the sweet potatoes separate as I did roast celeriac as well. Overall very substantial both in quantity and the fact it was so filling. Would be a great batch cook. I'm looking forward to leftovers tomorrow with feta sprinkled on top.

  • Hannaha100 on July 10, 2017

    This was nice - basically a lentil-based shepherd's pie. Easy enough to make, probably just about doable on a weeknight. For us, it was just missing something flavour-wise though (worcestershire sauce?). I had left out the garlic and used dried instead of fresh thyme - maybe that would have helped. Unlikely to repeat this one, although toddler did eat it. Might do the sweet potato mash on its own though.

  • Melanie on August 21, 2015

    Loved the flavour of the lentils that form the base of this pie - quite savoury. I couldn't get the sweet potato topping to brown nicely but thought the flavours came together nicely.

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