Lentil Pie
What you need
- Filling:
- Orange or brown lentils 1 ½ cups.
- Vegetable stock or water 1 litre.
- Bay leaves 2.
- Canola oil 1 tablespoon.
- Onion 1, chopped coarsely.
- Crushed garlic 1 teaspoon.
- Carrots diced, 1 cup.
- Celery diced, ½ cup.
- Salt 1 teaspoon.
- Freshly ground black pepper to taste.
- Chopped tomatoes 1 x 400g can.
- Tomato sauce ⅓ cup.
- Fresh coriander ½ cup, chopped.
- Spinach 1 bunch (or 100g frozen).
- Mashed potato topping:
- Potatoes 1 kg, chopped, boiled and drained (increase fibre by leaving skin on).
- Trim milk to mix.
- Light cream cheese or light sour cream 2 tablespoons.
- Salt and pepper to taste.
- Parsley chopped ½ cup.
Preparation time: 30 minutes
Cooking time: 1 hour
Method
- Filling
- Preheat oven to 180°C
- Place lentils in a pot with stock /water and bay leaves, bring to the boil and simmer until tender
- Heat oil in a non-stick pan and cook the onions, garlic, carrots and celery until lightly coloured; add lentils (if too wet drain off a little of the liquid) and remaining ingredients (except coriander).
- Simmer until vegetables are tender. Add coriander than transfer to a baking dish
- Top with mashed potato then cook for around 15 - 20 minutes to heat through and brown the top
- Mashed potato topping
- Mash potato with enough milk and cream cheese/sour cream.
- Add parsley and season to taste
Serves 8
Tip: Add flavour and crunch by adding a little grated edam cheese to the mashed potato and top with toasted pumpkin seeds before baking.