Recipe: Sweet Potato & Dhal Pie | Jess & Josh Cook

Recipe: Sweet Potato & Dhal Pie | Jess & Josh Cook

A super easy vegetarian recipe that you can whip up when you get home from work or make on a cold evening!


Sweet Potato & Dhal Pie | Serves 2 | Takes 1 hour

  • 650g sweet potato
  • 50g mushrooms
  • 1 red onion
  • 1 red pepper
  • 2 carrots
  • 2 tsp chopped garlic (or one clove, crushed)
  • 1 tsp grated garlic
  • 100g red lentils
  • 1 tbsp curry powder
  • 500ml vegetable stock
  • 2 tbsp tomato puree
  • greek yoghurt
  • large handful fresh coriander
  • olive oil
  • salt and pepper


  1. Preheat your oven to 200°C.
  2. Peel and chop the sweet potato and boil in a pan of boiling water, over a medium heat for 15 minutes.
  3. Peel and finely chop the carrot and onion, add to a frying pan with a tablespoon on olive oil and cook over a medium heat.
  4. Slice the pepper into strips and add to the pan, then chop your mushrooms and add them too. Mix well.
  5. Cook until soft, around 5 minutes, then add the ginger and garlic.
  6. Cook for another 2 minutes, then add the curry powder and a large tbsp of chopped coriander.
  7. Mix well, then add the tomato puree with the stock and lentils.
  8. Cook for 15-20 minutes on a medium heat with the lid on, stirring every 5 minutes.
  9. Once your sweet potato has softened, drain and mash with a tsp of yoghurt. Season with salt & pepper.
  10. When the dhal is ready season with salt and pepper and add to an oven proof dish.
  11. Top the dahl with the sweet potato mash and bake in the oven for 20-25 minutes.
  12. Sprinkle with some fresh coriander and serve!