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Parsnip Mash Lentil Pie
Comforting Parsnip Mash Lentil Pie that is gluten free & vegan and incredibly easy to make!
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Course:
Dinner
Cuisine:
British
Prep Time:
15
minutes
Cook Time:
30
minutes
Total Time:
45
minutes
Servings:
4
People
Author:
James Wythe
Ingredients
Parnsip Mash
3
large
parsnips
roughly chopped
2
tbsp
vegan butter
Generous
Pinch
Salt & Pepper
Lentil Pie
1
tbsp
olive oil
1
red onion
roughly diced
2
garlic cloves
crushed
1
tbsp
ground coriander
1
tbsp
dried oregano
3
bay leaves
2
tbsp
vegan gravy granules
(make sure it's gluten free)
2
tbsp
tamari
1
400g
tin chopped tomatoes
2
400g
cans of cooked lentils
drained & rinsed
Optional Veg
3
carrots
chopped
1
head of broccoli
chopped
1
cup
frozen peas
1
can
sweetcorn
handful
spinach
Instructions
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 1 onion, 2 garlic, 1 tbsp ground coriander, 1 tbsp oregano and 3 bay leaves
Now add 2 tbsp tamari, 2 tbsp vegan gravy, 2 cans lentils, 1 can tomatoes and mix
Add the veg you selected and mix, cook together until the parsnips have finished boiling
Drain the parsnips, place back into the pot they boiled in and add 2 tbsp vegan 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
Notes
Store in a sealed container in the fridge for up to 2 days or freeze down for a healthy ready meal another day.