Sweet Potato Paprika Pie

Ingredients: 

(Serves 2-4) 

1.5kg sweet potatoes 

200g red split lentils

2 carrots

1 leek

1 large head kale or spring greens

4 beetroot leaves & stems 

4 broccoli stems

1 sprig parsley

Spices:

1/2 tsp turmeric

1/2 tsp paprika 

1/2 tsp cumin 

Sides:

1 red bell pepper

2-4 large handfulls mixed lettuce leaves 

Mashed potato topping:

Peel all your sweet potatoes and dice into chunks. Add them to a large pan, fill with water until just covered, place on a lid and bring to the boil. Simmer until soft, drain (saving some juices), place back into the pan and mash with either a masher or a hand blender. Blend with some of the juices to make a fluffier mash. 

Filling:

Pan 1 - Rinse the lentils and add to a small pan along with 3 cups of water, bring to the boil and simmer for 30 minutes. 

Pan 2 - Meanwhile, slice the leek into rounds and dice the carrots into small chunks (peel if necessary) then add to a medium pan and stir fry with a splash of water on medium heat until soft and fragrant.

Pan 3 - Rinse and chop the greens (kale, beetroot leaves, broccoli stems) into small pieces and place in a large pan with 2-3 cups of water, cover with a lid and allow to steam until bright green and tender (you may need to stir a few times).

Once that's all cooked place the lentils, leek and carrot into pan 3 with the greens. Add the turmeric, paprika and cumin and stir together to form a very thick mixture, add some sweet potato juices if necessary. Cook on medium heat for a few minutes to combine flavours. 

Grilling:

In a large dish pour in the filling, using a spatula even out then scoop the sweet potato on top of the filling forming an even layer so that no filling can be seen. Using a folk, create groves in the surface, this allows it to go crispy. Turn on your grill and allow to crisp up for about 20 minutes, checking regularly until slightly golden. Top with parsley. Then serve with fresh lettuce and red bell pepper slices. Awesome!