Lentil and Yam Pie

 

Another terribly English dish is Shepherds Pie, which is anything but vegan.  So here’s a healthy variation on a theme…

This makes enough for a small pie, so choose your dish accordingly or multiply the amounts!

100g split red lentils

4 tomatoes, chopped

A handful of frozen corn

4 yams (or sweet potatoes)

A glug of light coconut milk

A glug of unsweetened almond milk

Pop the yams in the oven to bake, 180 degrees for about half an hour.  In a saucepan cook your lentils, with the tomatoes.  After about 10 minutes add the corn, season, and enough coconut milk to give a good consistency.  Take the yams out of the oven and scoop out the flesh inside, mashing with enough almond milk to create an almost fluffy texture.  Spoon the lentil mixture into the bottom of a dish and top with the mashed yams.

Cook until crispy on top.  Delicious served with the cumin roasted carrots – or a good salad!