Cals: 317/ F 4g/ CHO 57g/ P 14g

Meal Prep Time:  55 minutes

Serves: 6

Ingredients:

• 15ml olive oil
• 1 Brown onion, diced
• 1 carrot, diced
• 1 zucchini, diced
• 400g tinned tomatoes
• 1 Massel vegetable stock cube, dissolved in 1 cup water
• 50g tomato paste
• 130g dry red lentils
• 1/2 tin cannellini beans
• 80g frozen peas and corn
• 400g mushrooms, diced
• 3/4 cup milk of choice (I used unsweetened soy milk)
• 15g butter or Nuttelex, melted
• 700g sweet potato, peeled
• 300g white potato, washed
• 1 tbsp sweet paprika
• 2 tsp salt
• Pepper to taste

Method:

1. Cut up the potatoes and boil until soft – approx.
   20minutes depending on size of pieces and set
   aside to cool.
2. Meanwhile, in a large non-stick pot, gently fry to
   onion with the olive oil for 5 minutes.
3. Add the tomato paste, tinned tomatoes and spices
   and cook for another 3 minutes, stirring often.
4. Add the 1 cup of stock, dried lentils and carrot and
   simmer for 10 minutes on a low-medium heat.
5. Add the remaining vegetables and beans and
   simmer for a further 10 minutes, stirring often.
6. Once the lentils have broken down, remove from the
   heat and set aside. In a large bowl, mash the sweet
   and white potato. Once mashed, mix in the milk and
   melted butter/Nuttelex.
7. Poor the pie mixture into an oven proof dish and
   top evenly with the potato mash.
8. Bake at 180 for 10-15 mins.