A hearty dish chock-full of vitamins, minerals and YUM!
The creamy mash topping is a mix of regular organic white potatoes and organic sweet potatoes, but would be lovely with carrot, parsnip or pumpkin joining the party.
Naturally gluten-free, this pie can also be made vegan, and freezes/reheats beautifully.
Enjoy!
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Servings |
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Ingredients
- 1 large organic onion peeled and diced
- 2 stalks organic celery diced
- 2 small organic carrots diced
- 2 cloves organic garlic minced
- 200 grams organic mushrooms chopped
- 3 cups organic stock veggie or beef is fine
- 1 tablespoon organic rosemary dried or fresh (chopped)
- 1 cup organic lentils dried (or 1 can, reduce water to 1.5 cups)
- 1 kilo organic potato peeled and quartered
- 1 large organic sweet potato peeled and chopped
- 1/2 cup organic milk
- 50 grams organic butter
- 100 grams organic cheese tasty or parmesan
Ingredients
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Instructions
- Preheat your oven to 200C.
- In a large dutch oven, sweat the onion, celery and carrot in a little olive oil over medium heat until soft and beginning to colour.
- Add the garlic and cook 2 minutes.
- Add the mushrooms, rosemary and stock and bring to a boil.
- Boil 10 minutes or so fairly gently so the lentils have time to start absorb the stock and then turn to a simmer until the lentils are soft. If you are using canned lentils, just bring it to a boil before turning it down straight away. Simmer until there is not much water left in the pot.
- Meanwhile, add the white potato and sweet potato to a pot of salted water and bring to a boil.
- Boil until potatoes are soft, then drain.
- Mash the potatoes with butter, milk and a little salt and pepper.
- Spread the lentils out into a large baking dish and top with the mashed potato.
- Sprinkle the grated cheese over, and sprinkle again with a little extra rosemary and cracked black pepper.
- Bake until bubbling and hot all the way through.
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