This recipe is courtesy of Meleni Aldridge, Nutritional Practitioner on our Meat your Match Challenge.

Ingredients (serves 6)

Extra virgin olive or coconut oil for the baking tray/dish

500g sweet potatoes, peeled and chopped

250g redskin potatoes, scrubbed and chopped

180g brown lentils, rinsed thoroughly

3 large crowns broccoli with stalks and florets

180g cottage cheese

1 egg, lightly beaten

2 tbsp coconut oil

4 tbsp nutritional yeast flakes

2 tbsp butter

1 large onion, chopped

2 large carrots, peeled and chopped

6 stalks celery, trimmed and finely chopped

120g frozen green peas

300ml passata

2 tbsp tomato purée

½ tsp sea salt (or to taste)

2 tsp fresh thyme, chopped (can use dried herbs if necessary)

2 tsp fresh sage, chopped (can use dried herbs if necessary)

Fresh ground black pepper, to taste


  1. Preheat oven to 180oC.
  2. Oil a 20cm x 20cm baking tray or suitable baking dish with olive or coconut oil. Set aside.
  3. Chop the florets out of the broccoli crowns and the stalks into small 1cm pieces. Chop the carrots and celery ready to use. Fill 2 large saucepans halfway with water and bring to the boil. Add sweet potatoes and redskins to 1 saucepan. Cover, reduce heat, simmer and continue boiling the potatoes until soft and ready to mash.
  4. Add the lentils to the second saucepan and turn down to simmer for 20 mins. Add the broccoli to the lentils and simmer for a further 5 minutes. Drain, rinse and set aside.
  5. Meanwhile, drain potatoes, return to saucepan and add cottage cheese and butter. Stir in the beaten egg and use a potato masher to mash until smooth.
  6. In a large frying pan, heat the oil. Add the onion, carrots and celery and cook for 5 minutes, stirring occasionally. Stir in the salt, thyme and sage and cook for a further 2 minutes.
  7. Remove from heat and stir in lentil mixture and add the peas, the nutritional yeast, Passata and tomato purée. Season with pepper.
  8. Spoon the mixture into a baking dish, spreading evenly over bottom. Smooth the mashed potato mixture over top and smooth with back of spoon until level.
  9. Bake for 40-45 minutes, until edges of crust begin to turn light brown and the sauce starts to bubble up round the edges.