Veggie pie with parsnip mash
Time: 45 mins
Serves 4
This veggie pie with parsnip mash instead of potatoes is delicious and really rich and tangy (if you don’t like potatoes you can replace with sweet potato or normal potatoes). It’s simple to make and you can throw in whatever veg you want to the main ingredients. It can be kept in the fridge for up to 2 days (so great for seconds or an easy to microwave work lunch) and can be frozen too.
View video here.
Ingredients
Parsnip Mash:
- 3 large parsnips roughly chopped
- 2 tbsp butter
- Generous Pinch Salt & Pepper
Lentil Pie:
- 1 tbsp olive oil
- 1 onion roughly diced
- 2 garlic cloves crushed
- 1 tablespoon ground coriander
- 1 tablespoon dried oregano
- 3 bay leaves
- 2 tablespoon gravy granules
- 2 tablespoon soy sauce
- 1 400g tin chopped tomatoes
- 2 400g cans of cooked lentils drained & rinsed
Optional Veg:
- 2 carrots chopped
- Handful broccoli chopped
- Handful cauliflower florets
- Large handful frozen peas
- 1 can sweetcorn
Method
Pre-heat your oven to 200C
Roughly chop the parsnips and place in a pot with water and bring to a boil
Meanwhile heat a large pot with olive oil, add in the onion, garlic, ground coriander, oregano and 3 bay leaves
Add 2 tablespoon soy sauce, 2 tablespoons gravy granules, 2 cans lentils, 1 can chopped tomatoes and mix
Add the veg you selected and mix, cook together for about 10 mins
Check the parsnips and if ready drain, place back into the pot and add butter along with a generous pinch of salt & pepper and roughly mash
Add all the lentil pie mixture to a large baking dish and simply top with the parsnip mash
Finally place in the oven at 200C for 30 minutes
