Veggie Lentil Pie Food

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.

1-HOUR VEGAN SHEPHERD'S PIE

Steps:

• Slice any large potatoes in half, place in a large pot and fill with water until they're just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
• Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (3-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
• While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish (or comparable sized dish, such as 9x13 pan. An 8x8 won't fit it all but close! // as original recipe is written // adjust number or size of dish if altering batch size).
• In a large saucepan over medium heat, sauté onions and garlic in olive oil until lightly browned and caramelized - about 5 minutes.
• Add tomato paste (optional) and a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then cover and reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes). Once tender, remove the lid and continue simmering uncovered, stirring frequently, to evaporate any excess liquid.
• In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
• OPTIONAL: To thicken the mixture, add 2-3 Tbsp (amount as original recipe is written // adjust if altering batch size) mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp (amount as original recipe is written // adjust if altering batch size) cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
• Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
• Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top.
• Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.

VEGETARIAN SHEPHERD'S PIE

Steps:

• In a large pot, bring a gallon of water and 2 tablespoons salt to a boil over high heat. Add potatoes to boiling water and boil for about 15 to 20 minutes, until soft; a knife should go in with almost no resistance.
• Meanwhile, prepare the filling: In a 10-inch oven-safe skillet with high sides or an enameled cast-iron braiser over medium-high heat, bring the lentils, thyme and 2 cups of the broth to a simmer with 1 teaspoon salt. Reduce the heat and continue to cook the lentils, partly covered, until they are tender and most of the liquid is absorbed, about 20 minutes. Transfer the lentils to a bowl.
• Finish the topping: In a small saucepan or a microwave oven, heat 6 tablespoons of the butter and milk together until butter melts. Drain potatoes well and return to pot. Using a masher or a ricer, mash hot potatoes until smooth. Mix in the hot butter mixture and sour cream just until blended. Stir in 1/2 of the Parmigiano. Season to taste with salt and pepper. Cover and set aside.
• Finish the filling: Heat the oven to 375 degrees. Melt the butter in the 10-inch skillet over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until they are deep golden brown, about 8 to 10 minutes. Reduce the heat to medium and add leeks, carrots and garlic, and continue to cook until tender, another 10 minutes. Season to taste with salt and pepper. Add the tomato paste and stir, cooking until it is well combined, another 2 to 3 minutes. Sprinkle flour over the mixture, stir and cook for 1 minute. Add remaining 1 1/2 cups broth, cooked lentils and peas, and cook until thickened. Remove thyme stems and stir in lemon juice to taste.
• Top the mixture with dollops of the mashed potatoes, then spread them out over the top. (Or transfer the lentil mixture to a 3-quart casserole dish and spread into an even layer, and top with potatoes.) Sprinkle with the remaining Parmigiano. Transfer to the oven and, if the mixture is at the top edges of your pan, set a foil-lined baking sheet underneath the pan to catch any drips. Bake the pie until the potatoes have begun to brown and the edges are bubbling, about 30 minutes. Let stand at room temperature for 15 minutes before serving.

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 & 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.

VEGGIE SHEPHERD'S PIE WITH SWEET POTATO MASH

Steps:

• Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.
• Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.
• Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.
• Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.
• Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.
• Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
• Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

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!