Lentil and Vegetable Pie

A winter special with our vegan Sheppard’s pie

Gluten Free · Nut Free · Dairy Free · Vegan

Makes 25cm x 30cm / 8 x 12 inch pie Serves 8

Ingredients

Filling

500g / 3 cups cooked brown lentils (see note)
1½ tablespoons / 30mls olive oil
1 large onion, chopped finely
1 tablespoon crushed garlic
3 small carrots, peeled and diced
1 turnip, peeled and diced

350g peeled pumpkin, cubed
½ cup of parsley, finely chopped
1½ teaspoons dried thyme or 1 tablespoon fresh thyme
1 tablespoon tomato paste
2 teaspoons GF Soy sauce
60mls / ¼ cup GF Worcestershire sauce
375mls / 1½ cups GF vegetable stock (see note)
125g / 1 cup peas
2 tablespoons Anything But Ordinary Plain Flour
250mls / 1 cup GF Gravy

Topping

1 kg potatoes, chopped and boiled
2 tablespoons / 40g butter of choice
1 tablespoon flaxmeal
2 tablespoons hemp seeds
1 tablespoon milk of choice
½ teaspoon ground salt
paprika

Method

Filling

In a large saucepan over medium heat, saute the onion and garlic in oil until lightly browned. Add the carrots,
turnip, pumpkin, parsley, thyme, tomato paste, soy sauce, Worcestershire sauce and vegetable stock. Stir well. Add the cooked lentils and bring to the boil. Reduce the heat and simmer for 30 mins, stirring a few times. If the stock is evaporating too much, add a bit more and if there appears to be too much liquid towards the end of cooking time,
increase the heat to reduce it somewhat. The vegetables should be cooked and the stock reduced. Add the peas for the last few minutes. Whisk the flour with the gravy, making sure there are no lumps and stir into the lentils and vegetables.
Cook for a few minutes to thicken. Take off the heat and pour into a deep baking dish or several smaller ramekins if making individual serves.

Topping

Drain the boiled potatoes and return to the pot with the butter, flaxmeal, hemp seeds and salt. Mash well, adding milk until a smooth consistency for spreading. This can be done with hand held beaters if you have them.
Preheat the oven to 180 degrees Celsius.
Dollop the mashed potato topping over the filling and using a spatula, keep the topping from mixing into the filling while carefully spreading to cover it all. Very lightly sprinkle the potato mash with paprika. Place the baking dish on a tray in

case of any spillage and bake for 45 minutes. Smaller dishes will need to be checked after 30 minutes. Remove from oven and serve while hot. Any leftovers can be stored, covered in the fridge, for up to a week, and reheated to serve.

Notes

500g of cooked lentils is equivalent to 1 cup of dried lentils or two tins of drained, cooked lentils.
A quarter of a cup of dry red wine can replace 60mls of vegetable stock, if preferred.