Skillet Vegetarian Cottage Pie

This cozy one skillet vegetarian cottage pie has a hearty lentil filling, and a crunchy sweet potato topping.

1 tbsp + 2tsp olive oil
1 onion, finely chopped
2 leeks, the tough leaves removed and finely chopped
2 carrots, peeled and finely chopped
1 cup red lentils
3 cups low sodium vegetable stock
2 tsp dried thyme (or dried mixed herbs)
1 tbsp tomato paste (optional)
1 cup frozen peas, defrosted
1 large sweet potato (at least 350g/12oz)
½ cup parmesan or pecorino, grated (leave out if you want to make the dish vegan)

View the full recipe at Emma’s Little Kitchen →