Veggie and Lentil Potato Pie



Cook lentils in boiling water and then drain.

Heat olive oil in a pan. Cook onion, carrot, celery, parsnip and garlic, stirring, until vegetables soften. Add mushrooms, bay leaves and rosemary.

Stir in tomato paste, veggie stock and tomatoes, and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes.

Add beans and lentils, and cook for another 3 minutes.

Meanwhile boil potato til soft and mash it with butter til smooth.

Preheat oven to 200C. Spoon lentil mixture in a baking dish and spread the mash potato over the top. Top with cheese and bake til golden brown.

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