Vegetable and lentil pie
Skill level: Easy peasy
Costs: Cheap as chips
You won't miss the meat in this tasty pie with filling lentils and healthy veggies all combined in a nice tomato sauce and topped with smooth creamy mash. It makes a delicious comfort food dinner, full of healthy vitamins and minerals. You can cool, cover and freeze this dish for up to 3 months too, defrost overnight in the fridge and heat through thoroughly at tea time. If you shop carefully you can make this meal for six people for just £1.98 with your store cupboard staples thrown in.
- 150g red split lentils
- 1.2kg potatoes, peeled and quartered
- 1tbsp grapeseed oil
- 1 large onion, peeled and chopped
- 2 large carrots, peeled and diced
- 2 large parsnips, peeled and diced
- 3 sticks celery, washed, trimmed and chopped
- 2 garlic cloves, sliced
- 750ml vegetable stock
- 2tbsp tomato paste
- 5tbsp milk
- 2tbsp olive oil
- 3tbsp chives, chopped
To save time, use a 400g can of puy lentils instead of cooking the red split lentils. Drain and add to the cooked veg.
- Put the red split lentils in a pan and cover with boiling, salted water. Simmer for 20 minutes until tender.
- Meanwhile, put the potatoes in a pan of salted water, bring to the boil, then simmer for 15 minutes, until tender.
- Heat the oven to 200ºC/392ºF/Gas Mark 6. Heat the oil in a pan, add the onion and cook for 5 minutes to soften. Add the carrots, parsnips, celery and garlic and cook for 5 minutes.
- Add the stock and tomato paste to the veg and simmer for 20 minutes, until the vegetables are tender.
- Drain the potatoes, return to the pan, season, add the milk and olive oil and mash until smooth.
- Drain any excess liquid from the lentils and stir them into the veg mixture.
- Tip the vegetables into a large ovenproof dish. Top with large spoonfuls of mashed potato. Put in the oven for 20 minutes, until the potatoes are turning golden.
- Serve sprinkled with the snipped chives.
Nutritional information per portion
- Calories 276(kcal)
- Fat 7.5g
- Saturates 1.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.