Caribbean Lentil & Veggie Pie

Add the sweet potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the salt and mash using a potato masher or fork until smooth. Stir through the lemon zest and 1/2 the coconut cream.

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the capsicum and carrot and cook until softened, 4-5 minutes. Add the butter, garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add the drained lentils, water, remaining coconut cream and crumble in the vegetable stock (1/2 cube for 2 people / 1 cube for 4 people). Simmer until thickened, 2-3 minutes. Season to taste. Stir through the baby spinach leaves until wilted.

Preheat the grill to high. Transfer the lentil mixture to a baking dish and top with the sweet potato mash. Run a fork through the mash to create an uneven surface.

TIP: Grills cook fast, so keep an eye on the pie!

Grill until lightly browned, 8-10 minutes.