A rich, hearty and easy pie, topped with fluffy, creamy sweet potato and crisp zesty breadcrumbs. I couldn’t think of anything better! As autumn and winter comes, this is a real warming comfort dish, freezable, and great for the macronutrients! Packed full of protein from the lentils, good carbohydrates from the sweet potato, and tastes GREAT!


  • 600 g white potatoes
  • 600 g sweet potatoes
  • 40 g dairy-free margarine
  • 1 onion
  • 2 carrots
  • 3 cloves of garlic
  • 2 sticks of celery
  • 1 tablespoon coriander seeds
  • coconut oil
  • ½ a bunch of fresh thyme
  • 350 g mushrooms
  • 12 sun-dried tomatoes
  • 2 tablespoons balsamic vinegar
  • vegan red wine
  • 100 ml vegetable stock
  • 1 x 400 g tin of lentils
  • 1 x 400 g tin of chickpeas
  • 5 sprigs of fresh flat-leaf parsley
  • 2 sprigs of fresh rosemary
  • 1 lemon
  • 30 g fresh breadcrumbs

Michiel ready to go with his safety cooking helmet on after banging his head on the cooker 3294743 times


  • Preheat the oven to 200°C/400°F/gas 6.
  • Peel and chop all the potatoes into small chunks. Place the white potatoes into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10 to 15 minutes, adding the sweet potatoes after 5 minutes.

  • Drain and leave to steam dry, then return to the pan with the margarine and a pinch of sea salt and black pepper. Mash until smooth, then set aside.

  • Peel and finely slice the onion, carrots and 2 garlic cloves & celery. Add the bashed coriander seeds all to a medium pan over a medium heat with a good splash of oil. Pop in the thyme leaves, then cook for around 10 minutes, or until softened.

  • Meanwhile, roughly chop the mushrooms and sun-dried tomatoes, then add to the pan along with the vinegar and 2 tablespoons of the sun-dried tomato oil from the jar.

  • Cook for a further 10 minutes, then add a splash of wine, turn up the heat, and allow it to bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave it to tick away for 5 to 10 minutes, or until slightly thickened and reduced.

  • Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).

  • Spread the mash over the top, scuffing it up with the back of a spoon.
  • Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of oil.

  • Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.

Place under the grill for a further 2 to 3 minutes, or until golden.