Dinner ideas

Spiced lentil and kumara pies

Tuck into a hearty pot pie this winter.
1H 20M

These flavoursome hearty lentil pies with sweet potato are topped with pastry for the ideal vegetarian meal. Served with a herby yoghurt sauce. Yum!

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Herb & lemon yoghurt


1.Heat oil in a large saucepan over medium heat; cook onion, garlic and celery for 5 minutes or until onion softens. Add harissa, cumin and ground coriander, cook, stirring, for 1 minute or until fragrant. Add lentils, kumara, stock and the water; bring to the boil. Reduce heat, simmer, covered, for 20 minutes or until lentils and kumara are tender.
2.Add tomatoes; return to a simmer, cook, uncovered, for 5 minutes or until thickened. Stir in spinach, parsley, fresh coriander and rind; season to taste; cool.
3.Meanwhile, make herb and lemon yoghurt. Combine ingredients in a bowl.
4.Preheat oven to 200°C. Grease eight 1 cup (250ml) pie tins (with a base measurement of 7.5cm/3 inches and a top measurement of 12.5cm/5 inches).
5.Cut eight 13cm squares from pastry. Refrigerate until required.
6.Fill pie tins with cooled lentil filling; top with pastry squares, pressing edges to seal. Brush tops with egg. Cut small steam holes in top of pies.
7.Bake pies for 30 minutes or until pastry is golden and filling is hot. Serve with herb and lemon yoghurt.

Harissa is a hot chilli paste; there are many different brands available on the market, and the strengths vary enormously. If you have a low heat-level tolerance, you


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