It's time for another pie recipe for me. This one is more my boyfriend's recipe. Knowing I've been trying to cut down on meat, he made me this and it's been a regular dinner for us ever since. It's easy to make from store cupboard staples, filling, comforting and very cheap. It can be vegan or vegetarian. What more could you want?
The lentils make this dish feel really substantial and meaty. Plenty of carnivores have thoroughly enjoyed this, and don't miss the meat at all! (Wendy and Kevin - I'm looking at you!).
- cooked green lentils (normally I use dried lentils that I boil ahead of time, but a tin of lentils will work, or two pouches of cooked lentils)
- mirepoix (ie. finely diced carrots, onions and celery - I used a mini chopper this time)
- garlic, finely chopped
- green pepper, diced
- tinned tomatoes
- red wine
- sweet potato, peeled and diced
- cheese, grated (use a plant based option if you want to keep things vegan)
1. Saute your mirepoix with garlic until slightly softened, then add in the green pepper.
2. After a few minutes, add in a tin of tomatoes, lentils, a glass of red wine and a glass of stock. Cook this down until the sauce is thick, and the lentils are tender. This normally takes about 20 minutes. Keep some stock on hand in case it gets too thick. Add salt, pepper and any seasoning you like at this point. I normally add a bay leaf (don't forget to take it out later!) and some oregano. Stir it occasionally so it doesn't stick to the bottom.
3. While the lentils are cooking, boil the sweet potato and mash once cooked with plenty of salt, pepper and butter.
4. To assemble the pie, put the lentils in a baking dish and top with the mash. Smooth the top, and sprinkle grated cheese over the top.
5. Bake until the cheese is melted and bubbling.