Lentil Pie

May 20th, 2015

Lentil Pie

Move over Shepherds Pie! Lentil Pie is on the scene. Nourishing, hearty and healthy. Everyone is suddenly ravenous with the onset of cold weather so feed your body and soul with this wholesome lentil and vegetable pie.

1 cup green/brown lentils
1 large onion
2 garlic cloves
1 tbsp dried mixed herbs
1 carrot
1 zucchini
1 corn cob niblets
6 button mushrooms
Handful parsley
6 medium potatoes
1/4 cup milk of choice
1-2 tbsp olive oil
Handful grated goats cheddar
Quality sea salt & pepper
Vegetable Stock

Boil lentils in 4 cups water until soft (add more water if needed) – approx 30 minutes

Peel and large cube potatoes and bring to boil with enough water to cover and cook until soft (ie. To make mash potato)

Chop onion and garlic and fry with dried herbs in oil until soft. Cook off diced carrot. Add zucchini, corn, mushrooms and cook until soft. Add in cooked lentils. Cook together and add a little vegetable stock (or water) to create a gravy. Turn off heat, season and add chopped parsley.

Mash cooked potatoes with a little olive oil, milk and seasoning.

Layer lentil mix in ceramic baking tray then add potatoes on top in one layer. Add cheese and bake in moderate oven for 15 mins then on high for 5mins to brown the cheese or under grill for a couple of minutes (careful not to burn the top).

Thanks to my partner Chris for making this yummy dish!

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