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My step mum's chilli lentil pie

By dannyfjones (GoodFood Community)
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6
mmm vegetarian chilli pie my step mum made
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Ingredients

  • 1 onion finely chopped
  • 2 red chillies, deseeded and finely chopped
  • 300g red lentils (pre soaked)
  • 1 tsp ground coriander
  • 2 x 350g jars chilli con carne sauce (recommende D L Jardines Texas Orig Chilli mix)
  • 650g sweet potatoes, peeled and chopped into 1cm cubes
  • grated mature cheddar
  • 1 small can kidney beans
  • olive oil for frying
  • 1 bunch fresh coriander, stems finely chopped, leaves separate

Method

  • STEP 1
    Fry onion and most of the chillies in olive oil for five minutes over medium heat until softened.
  • STEP 2
    Stir in lentils, ground coriander and coriander stems, cook for another minute. Heat over to 170 degrees (fan) or 190 degrees (non-fan)
  • STEP 3
    Add kidney beans, two jars of sauce, and one jar worth of water. Season to taste and simmer on med-low heat for 15 minutes. Mix in the coriander leaves a few minutes before the end, separating a few for garnish
  • STEP 4
    At the same time boil the sweet potatoes for 10-12 minutes until cooked through. Drain, mash with little butter and milk, season to taste.
  • STEP 5
    Spoon the chilli mix into an oven-proof dish, cover with the potato and cover this with cheese. Bake for 40 minutes until the cheese has melted and bubbling.
  • STEP 6
    Serve with left over coriander leaves and chillies on the side
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