Lentil Pie Food

GOLDEN VEGGIE SHEPHERD'S PIE

Steps:

• To make the sauce, heat 50g butter in a pan, then gently fry 2 chopped onions, 4 diced carrots, 1 chopped head of celery and 4 finely chopped garlic cloves for 15 mins until soft and golden.
• Turn up the heat, add 200g sliced chestnut mushrooms, then cook for 4 mins more.
• Stir in 2 bay leaves and 1 tbsp dried thyme, then add 500g green lentils. Pour over 100ml red wine and 1.7l vegetable stock - it's important that you do not season with salt at this stage.
• Simmer for 40-50 mins until the lentils are very soft.
• Season to taste, take off heat, then stir in 3 tbsp tomato purée.
• While the lentils are cooking, tip 2kg floury potatoes into a pan of water, then boil for about 15 mins until tender. Drain well, mash with 85g butter and 100ml milk, then season with salt and pepper.
• To assemble the pies, divide the lentil mixture between all the dishes that you are using, then top with mash.
• Scatter over 50g grated cheddar and freeze for up to two months or if eating that day, heat oven to 190C/fan 170C/gas 5, then bake for 30 mins until the topping is golden.

GREEK LENTIL PIE

Steps:

• Heat 1 tablespoon of the olive oil over medium heat in a medium-size heavy skillet and add onion. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt and garlic and stir together until fragrant, 30 seconds to a minute. Remove from heat.
• In a medium-size bowl combine cooked onion and garlic with lentils, herbs, and feta.
• Preheat oven to 375 degrees. Combine butter and remaining olive oil in a ramekin or pyrex measuring cup, or in a small pot, and heat gently until butter has melted. Brush a 9-inch straight sided tart pan or cake pan, either ceramic or metal, with butter and oil. Lay your phyllo dough out on a work surface and cover completely with a kitchen towel. Moisten another kitchen towel, and place on top of the dry towel. Remove phyllo one sheet at a time, replacing towels each time.
• Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pan's rim. Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan.
• Fill lined pan with lentil filling, then fold overhanging edges in over filling, brushing each one lightly with butter/oil mixture.
• Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges into sides of pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake 45 to 50 minutes, until top is golden brown. Serve warm or at room temperature. Re-crisp phyllo before serving if necessary in a low oven for 10 to 20 minutes.

MINI LENTIL SHEPHERD'S PIES

Steps:

• To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 3-4 mins. Sprinkle in the thyme and add the lentils. Pour over the wine and stock, then simmer gently, uncovered, for about 40-45 mins until the lentils are soft. If you find the mixture is drying out, you can add a splash more stock or water.
• Meanwhile, put the potatoes in a large pan, pour over boiling water and boil for 15-20 mins until tender. Drain well. You can use a potato ricer at this stage to make them super creamy, or mash with the butter and milk, then season with salt and pepper.
• Remove the lentils from the heat, add the tomato purée and yeast extract, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper.
• Heat oven to 200C/180C fan/gas 6. To assemble, butter four-six small pie dishes or one a large dish and spoon in the lentil mixture, then top with mash. It's fun to pipe on the mash if you have a piping bag, but if not, you can spoon it on and fluff into peaks with a fork. Bake for 30-40 mins until golden. Serve with peas on the side, if you like.

SPICED LENTIL & SPINACH PIES

Steps:

• Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.
• Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.
• Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.

LENTIL PIE

Steps:

• Bring the Potatos to the boil in salted water and add the broccoli after 5 minutes.
• Cook until very soft (about 15-20 minutes).
• Drain the water off and add the knob of butter and a grating of nutmeg.
• Then mash into a puree.
• Cut the vegetables into cubes and sautee in a litlle olive oil for 5 minutes.
• Add the Lentils, Tomato Passata and stock and bring to a simmer.
• Simmer on a very low heat for 35 minutes.
• Check the seasoning. Adjust salt and season with fresh ground pepper.
• Give it a stir every now and then and if it becomes to dry add a little more water to keep it going.
• Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash.
• Mix the cheese with the Breadcrumbs.
• Sprinkle over the cheese and breadcrumb mixture and bake in the oven at 170 degrees for 30 - 40 minutes until the top turns golden and crunchy!

BEEF AND LENTIL PIES

Steps:

• Place lentils in a saucepan with cold water to cover. Cook over a high heat until boiling, then boil for 10 minutes.
• In another frying pan brown the beef mince. Once browned add the onion, celery, carrot and the garlic. Cook over low heat for 5 minutes and stir in tomatoes.
• Drain lentils and reserve 300ml (1 1/4 cups) of the cooking liquid. If not enough cooking liquid top up with hot water.
• Add lentils to meat mixture, then dissolve the vegemite in the cooking liquid and stir into meat mixture.
• Add bay leaf and bring mixture back to the boil, lower heat and simmer for 20 minutes.
• Meanwhile make the topping.
• Place potato and parsnip in a saucepan and cover with water (lightly salted if you desire).
• Bring to the boil and cook for about 15 minutes or until tender.
• Drain into a bowl and mash together with the yoghurt and the chives.
• Preheat the grill (Broiler).
• Remove bay leaf from meat mixture and divide the mixture among 4 2 cup capacity ramekins.
• Spoon or pipe the potato/parsnip mash over the top and sprinkle with parmesan cheese.
• Place under the griller for a few minutes or until the potato topping is nicely golden.

VEGGIE LENTIL PIE

Steps:

• Cook the lentils in boiling water until soft, about 1/2 an hour.
• Place the cauliflower, chile pepper, mushrooms, onion, tomatoes, brown sugar curry powder, salt and pepper in the bowl of a food processor; pulse until the vegetables are all finely chopped and mixed together with the spices.
• Mix the cooked lentils with the chopped vegetables.
• Spread in a greased Pyrex baking dish and set aside.
• Boil the potatoes until soft, mash.
• Mix in the eggs and the butter.
• Add salt and pepper to taste.
• Spread the mashed potatoes on top of the lentil mix; dust with paprika.
• Bake in a 350 degree oven for 45 minutes or until the potatoes are browned.

LENTIL AND SWEET POTATO CURRY HAND PIES

Steps:

• For the filling: Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onions and cook until slightly softened, 2 to 3 minutes. Place the sweet potatoes in a medium bowl and toss them with the remaining 1 tablespoon oil and a pinch of salt. Push the onions to the side and add the sweet potatoes to the skillet. Cook, stirring occasionally, until the potatoes begin to soften and the onions caramelize, about 5 minutes.
• Add the garlic, habanero, thyme, ginger, smoked paprika and allspice; cook, stirring, for 1 minute. Add the lentils and toss until combined. If the mixture becomes dry, stir in 1 to 2 tablespoons of water to loosen any dry bits, then season to taste with salt and pepper. Remove from the heat and set aside to cool slightly.
• For assembly: Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
• Mix the oil and curry powder in a small bowl.
• Unroll the phyllo dough on the counter with the shorter end facing towards you. Cut the phyllo in half lengthwise with a sharp knife so the sheets are about 6 1/2-by-18 inches each. Stack the cut sheets on top of each other. Cover the stack with a moistened kitchen towel or paper towels to keep the phyllo from drying out.
• Set a half sheet of phyllo on the counter with the shorter end facing towards you and brush the sheet lightly with the curry oil. Fold the sheet in half from left to right so that you have one long narrow strip. Brush it again with the curry oil, then place 1 tablespoon of the filling on the bottom right corner of the phyllo. Fold the right corner up toward the left side of the sheet to form a triangle, then keep folding up in a triangle shape along the length of the phyllo, brushing each fold lightly with the curry oil; place the completed pie on the prepared baking sheet and brush the top lightly with curry oil. Continue with the remaining filling, phyllo and curry oil.
• Sprinkle all the pies lightly with kosher salt. Bake until golden and crisp, about 15 minutes. Let cool for 5 minutes before serving.
• Meanwhile, for the cool yogurt dipping sauce: Whisk together the yogurt, lemon zest and juice and mint in a small bowl. Season to taste with salt and pepper. Refrigerate until ready to use. Serve the hot pies with the dipping sauce.

LENTIL SHEPHERD'S PIE

Steps:

• Preheat oven to 350°F.
• Sauté onion in olive oil until translucent.
• Add garlic, sauté 1 minute more.
• Add lentils, ketchup, mustard, baebecue sauce, and other seasonings, mashing a little to thicken the consistency.
• Place lentils in casserole dish (8x8-inch), then peas, then potatoes and optional cheese.
• Bake for 20 minutes or so, broiling for last couple of minutes to brown potatoes and/or cheese.
• I like this with ketchup on the side.

LENTIL AND TOMATO PIE

Steps:

• Peel and chop the onion and fry it in the butter or margarine in a good sized saucepan until it's golden and beginning to soften, (about 5-6 minutes),
• Add the split red lentils and garlic and stir for a moment or two before adding the stock or water.
• Bring the mixture to the boil, half-cover with a lid and simmer for about 20 minutes, until the lentils are soft and pale golden.
• Remove the pan from the heat and add the tomatoes, cheese, basil, lemon juice, egg and salt and pepper.
• Leave the mixture to cool.
• Roll out about two thirds of the pastry and use to line an 8 inch (20cm) flan dish or sandwich tin. Roll the remainder into a circle to fit the top of the dish.
• Preheat the oven to 400F (200C), gas mark 6,
• Spread the lentil mixture into the pastry case.
• Dampen the edges of the pastry with a little cold water, then put the pastry top on and press down lightly, crimping the edges.
• Prick the top and brush with a little beaten egg if you want a shiny finish. Bake in the preheated oven for about 40 minutes until the pastry is golden brown and crisp.

LENTIL COTTAGE PIE

Steps:

• Heat a tablespoon of oil in a large sauté pan.Add the chopped onion, celery and carrot along with a pinch of salt.Cook over low to medium heat for about 20 minutes, stirring often to avoid the onion burning.
• Once the onion has softened add the garlic and cook for a minute.Then add half a tablespoon of butter, all the chopped mushrooms, a pinch of salt and a small pinch of freshly ground black pepper.Cook for about 10 minutes, until the mushrooms release their juices. Stir often.
• Add the chopped parsnips and cook for a few minutes.Then add one heaped tablespoon of tomato puree (paste) and one heaped tablespoon of plain (all-purpose) flour. Stir the paste and flour into the vegetables and cook for a minute or two.
• Now pour in the stock one ladle at a time, stirring the stock into the vegetable mixture each time. The sauce will be thick to start off then will end up being slightly thin.Add all the lentils to the stock and stir well.
• Stir in one tablespoon of Henderson's relish, two tablespoons of soy sauce and one heaped tablespoon of red currant jelly.Season with salt and freshly ground black pepper.Add the thyme sprigs and bay leaves.Reduce the heat and simmer uncovered for about 20 minutes. Stir often to avoid sticking at the bottom of the pan.The filling is done when the sauce is nice and thick.After 20 minutes transfer to a large casserole dish and stir in the frozen peas.
• Put the quartered potatoes into a saucepan. Cover with cold water and add a good pinch of salt.Bring the water to a boil then reduce to a fast simmer.Cook until the potatoes are tender. Test with a knife, the knife should go through the potato easily and should fall off the knife.Drain the potatoes, return the cooked potatoes to the saucepan and put them back on the heat for a minute to dry out.
• Mash the potatoes using a potato masher or ricer. They should be lump-free.
• Add the milk and butter to a small saucepan and heat over medium heat until the butter has melted.Pour the warm milk and melted butter into the mashed potatoes. Do this in stages, about a quarter at a time. Beating the liquid into potatoes with a wooden spoon.Once all the milk and butter has been added and you have a smooth mash season with sea salt and black pepper.
• After you have added the peas to the vegetable mixture, use the back of a tablespoon to make sure the mixture is evenly spread out in the casserole dish.
• Add one heaped spoon of the mash to the vegetable mixture.Start in one corner and keep adding the mashed potatoes until they fully cover the vegetable mixture.Use a fork to spread the potatoes evenly over the vegetable mixture. You can make a criss-cross design with the fork if you like.
• Top with the grated cheese.
• Place the pie on a baking tray then place it on the middle tray in the oven.Bake in a preheated oven at 170°C (335°F) Fan/ 190°C (370°F) conventional oven.The cottage pie is cooked once the topping is a light golden brown and the liquid is bubbling up at the edges.Leave to cool slightly before serving.Add a sprinkling of chopped parsley as a garnish if you like.

LENTIL & SWEET POTATO COTTAGE PIE

Steps:

• Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.
• Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.
• Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.
• Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25 x 20 x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn't spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.