A layered sweet potato topping makes a real star of this healthy veg and adds a colourful twist to a true Great British favourite - perfect for this time of year. Once you’ve bought the Rollback sweet potatoes the rest of the meal is very store-cupboard and freezer friendly, using lots of Asda shortcut products to really simplify a classic for busy families.
of your reference intake. Typical energy values per 100g: 389kj/93kcal
Cook: 15 Mins (hands on) + 3 ½ - 5 ½ Hours (hands off)
2 x 390g tins Asda Green Lentils in water, drained
1 tbsp olive oil
½ Asda Tender & crunchy broccoli head, cut into small florets
175g Frozen Peas
Method
Boil the kettle. Grate 100g of the sweet potatoes and put in a slow cooker pot with the frozen veg, tomato puree, thyme, chutney, stock and flour. Stir everything together with a wooden spoon until the flour disappears, then stir in 550ml boiling water. Cook on High for 3 hours, or Low for 5 hours.
Add the lentils to the slow cooker and stir well into the sauce. Re-cover and cook for another 30 minutes to heat the lentils.
Meanwhile heat the oven to 220C/200C fan/gas 7 and line a large baking tray with baking parchment. Cut remaining sweet potatoes into ½ cm thick slices, add to the lined tray with the oil and some seasoning, toss to coat then spread potatoes into a single layer. Roast for 20 minutes until tender and golden.
Divide the lentil mixture between 4 individual, or 1 large, baking or pie dish. Layer the roasted sweet potato slices on top, flipping upside down as you do. Scatter with pinches more dried thyme and bake for a further 5 minutes until pies are bubbling and potato topping golden.
While the pies finish baking boil the broccoli in a large saucepan of boiling water for 2 minutes. Add the frozen peas and boil together for a further 2 minutes before draining and serving with the pies.
