Parsnip Mash Lentil Pie
Comforting Parsnip Mash Lentil Pie that is gluten free & vegan and incredibly easy to make!
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Servings: 4 People
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.