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Balsamic lentil pies with vegetable mash

Vegetarian pies on a plate

Balsamic lentil pies with vegetable mash

Name: Balsamic lentil pies with vegetable mash
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp rapeseed oil plus a drop extra; 4 red onions thinly sliced; 200g puy lentils; 2 tbsp finely chopped rosemary; 1 tbsp vegetable bouillon powder; 2 tbsp balsamic vinegar; 350g peeled and diced celeriac; 350g peeled and diced swede; 350g peeled and diced potato; 2 x 160g broccoli; 2 x 160g spinach; 50g vegetarian Italian-style hard cheese finely grated

Sara Buenfeld

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Serves 4

Easy

Prep: 15 mins

Cook: 45 mins

A star rating of 4.3 out of 5.22 ratingsRate

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Bake a comforting vegetarian version of shepherd's pie using lentils. The pies are rich in calcium, folate and iron as well as delivering three of your 5-a-day

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

2 tbsp rapeseed oil

plus a drop extra
4 red onions

thinly sliced
200g puy lentils
2 tbsp finely chopped rosemary
1 tbsp vegetable bouillon powder
2 tbsp balsamic vinegar
350g peeled and diced celeriac
350g peeled and diced swede
350g peeled and diced potato
2 x 160g broccoli
2 x 160g spinach
50g vegetarian Italian-style hard cheese

finely grated

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Nutrition: per serving

kcal457
fat12g
saturates3g
carbs53g
sugars12g
fibre17g
protein26g
salt0.6g

Method

step 1

Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Put a full kettle on to boil. Stir the lentils, rosemary, bouillon and balsamic vinegar into the onions, pour in 1 litre boiling water and simmer for 35-40 mins until the lentils are soft but still have some bite.
step 2

Meanwhile, steam or boil the root veg for 25 mins and half the broccoli for 12-15 mins. Wilt half the spinach for 2 mins in a hot pan with a drop of oil.
step 3

Mash the root veg with a hand blender or masher. Spoon the lentils into four individual pie dishes, top with the mash, then scatter over the cheese. While they’re still hot, grill two pies to melt the cheese and serve with the cooked green veg. Chill the rest until needed. Will keep for three days in the fridge. To reheat the pies, bake in the oven at 180C/160C fan/gas 4 for 35 mins. Cook the rest of the green veg (as above) to serve alongside.

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Recipe from Good Food magazine, January 2019

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A star rating of 4.3 out of 5.22 ratings

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