Peel and boil the potatoes in salted water, drain well, add the butter and milk and mash until smooth and creamy. Put the red split lentils in a pan and cover with boiling, salted water. It's comforting and filling with a hearty, earthy, flavor. Heat the butter in a medium-sized pan and sautée the onions until soft and translucent. 2 In … Line a pie tin with pastry and trim the edges. If you have two pressure cookers you can go ahead and make the Garlic Mashed Potatoes in one pressure cooker while the lentil filling is cooking in the other one. Season with fresh pepper. Add the lentils and cook for 2 minutes stirring often. Start mixing them in with the mushrooms and onions. Cut them thick so they don’t break apart while cooking. Your email address will not be published. Add the lentil layer to an ovenproof dish, top with chosen vegetables as your next layer. Saturates 0.4g. 3%. Method. This is a good-natured recipe that will take whichever lentils and vegetables you have lying around. This is a quick and easy take on flaky pastry. The vegetarian cheese and potato pie filling is also delicious and simple to make. Spread potatoes evenly on top of the lentil mixture. Sort and wash lentils and set aside, heat a large pot with oil. It’s the opposite of a standard pastry, which should be kept as cold as possible. 3 good sized fresh Beetroots; 2 sprigs Thyme; Sunflower Oil (or vegetable oil, grapeseed oil, groundnut oil) 1 small Red Onion; 10 Cherry Tomatoes; 150g -180g Tinned Lentil (drained weight) 50g Vegan Cheese, grated (optional) Seasoning; Dairy-free milk, to glaze . If using pre-rolled pastry sheets and a large pie tin, you may need to patchwork more than one sheet together. Add half of the stock, cover, bring to the boil then simmer for 6 minutes. Fourth, while the Lentil Filling is simmering, boil the potatoes and cauliflower. Don’t get me wrong, it still makes for a pretty indulgent dinner, but the veggies and lentils in this pie … Cook for a couple of minutes until the mixture thickens and starts bubbling up (add any remaining stock at this point). The ultimate Vegan Lentil Shepherd's Pie featuring rich, flavourful, saucy lentils topped with fluffy, creamy mashed potatoes & baked until deliciously golden brown & crispy. Lentil Shepherd’s Pie! Then, take the cooked mashed potatoes and spread them over the top of the lentil filling until smooth. Season with a little salt and pepper to taste, then pour into a baking pan that fits the base with extra room on top to hold the potatoes (9×13 inch pan works if making 8 servings). The filling for this lentil pie can easily be adapted to whatever chopped vegetables you may have on hand. Sunday Food Prep Inspiration 4 says: March 10, 2013 at 12:00 AM […] Lentil Veggie Pot Pies […] Reply. Recipe from Good Food magazine, October 2019, New! Step 1: Finely slice the onion and chop up the garlic cloves. 2 In a large, heavy-based stock pot, heat olive oil over medium heat. Petits pois are sweeter than garden peas but use whichever you prefer. For the filling I’ve used organic veg, lentils, and for an extra touch of umami loveliness, some Clearspring Organic Tamari – which adds extra richness and depth to this delicious vegetarian shepherd’s pie. Heat over medium-high heat on the stove top, and … Weekly Eats 17 says: March 14, 2013 at 12:00 AM […] Lentil Veggie Pot Pies […] Reply. This lentil shepherd’s pie recipe is perfect for a hearty lunch with all the trimmings. When everything is ready, add the filling to your mini skillets (or one larger skillet/baking dish) and top liberally with mashed potatoes. The pie is lovely and soft making it perfect for both spoon-fed and baby-led weaning babies. I like to do this in a large heavy-bottomed pot (this one is my favourite). Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Pierce a few steam holes in the center of the pie, and brush the top with an eggwash. I’m thinking mushrooms would be a great addition! Prepare and cook the beetroot. Use brown, yellow or green lentils in the filling… Stir to evenly combine. Everyday Healthy Recipes, Medium casserole dish (approx. You can prepare the potato mash in advance but heat it up before topping the pie (it will be easier to work with). Lentil Shepherd's Pie is made with AFFORDABLE ingredeints like lentils, peas, mushrooms, and topped with creamy vegan mash potatoes. In the meantime prepare the filling. Top with the mashed potato, scatter the cheese over the whole thing and bake in the upper part of the oven for 20-25 minutes or until golden. 1. Bake for 10 - 15 minutes until the lentil shepherd's pie is hot and bubbling around the edges. Alternatively add a bit of both (up to 2.5 tbsp in total). Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Seal the edges of the pie dough together and crimp as desired. Add the carrots, tomato puree, Worcestershire sauce, thyme, onion granules, more stock, stir, cover and simmer for 15 minutes stirring occasionally. Mash the potatoes (while hot) until creamy and there are no lumps. Step 5: Add in the green lentils to the pan. Thought macaroni cheese couldn't get any more exciting? The vegetarian cheese and potato pie filling is also delicious and simple to make. I pulled some of my leftover lentil shepherd’s pie from the freezer, warmed it up, and devoured the whole thing. Once you cook the veggies and they are soft and aromatic, go ahead and combine the lentils and add your spices, vegan Worcestershire sauce, tomato paste, and soy sauce! Simmer for 20 minutes until tender. Spread potatoes evenly on top of the lentil mixture. Use any strong cheese (semi-hard or hard) instead of the cheddar. Try these vegetarian pies with a spiced pastry glaze and surprise chutney middle. In a large saucepan over medium heat, cook the bacon with a bit of water (which helps render it), stirring occasionally. Then make the Mashed Potato Topping. The frozen mixed vegetables I bought from the store included green beans, carrots, corn and green peas. Serve hot. Bake the pie … If you can’t find puff pastry, feel free to substitute with a sheet of store-bought or homemade pie … Portobello Lentil Shepherd’s Pie. Place the lentil filling inside of the pie crust and smooth over the top. You end up with a lovely crispy outside and the filling is a bit like a lentil shepherd’s pie… Creamy insides, flaky crust, steaming from the oven, it doesn't get much better than that! And preheat the oven. The word ‘lentil’ is perhaps a little less irresistible, but all of the ingredients in this cheesy potato and lentil pie have an important role to play – the lentils give the pie some nutrition, and help to turn it into a filling meal with plenty of protein.