Vegan Gardeners Pie


Filling Ingredients

100g Carrots peeled and finely chopped

100g Turnips peeled and finely chopped

100g Parsnips peeled and finely chopped

100g White Onions peeled and finely chopped

30ml Roast Onion Balsamic

100g Puy Lentils

50g Celery finely chopped

400g Chopped Tomatoes

400ml Vegetable Stock

15ml Olive Oil

10g Yeast Extract

Method

  1. Heat the oil in a suitable saucepan then add the prepared vegetables and sauté for a couple of minutes.

  2. Deglaze the pan with the vinegar.

  3. Add the chopped tomatoes, stock and yeast extract.

  4. Bring to the boil then reduce to simmer and add the lentils.

  5. Braise gently until the lentils are cooked.

  6. Season with a little sea salt and freshly ground black pepper.

  7. Place into a suitable pie dish and top with the mashed potatoes.

  8. Place into an oven that has been preheated to 180°C.

  9. Bake for approximately 30 minutes until golden and bubbling.

Mashed Potato Topping

750g Potatoes peeled and cut into chunks

100ml Soy Milk

Sea Salt & freshly milled Pepper

Method

  1. Simmer the potatoes in lightly salted water until tender.

  2. Drain and allow to dry, place the milk into the saucepan and bring to the boil.

  3. Place the potatoes back into the boiling milk and mash well.

  4. Check and adjust the seasoning and consistency.

  5. Carefully top the pie filling.

Recipe Courtesy Burren Balsamics

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