*No cute lambies were harmed in the making of this pie*
After a gruesome 15 hour night shift all I needed was a nice big pie in my belly but lots of veg to make me feel human again.
This is quite a hefty recipe than what I’m used to but it’s Anna and Chris approved so there….
Cred’ to Jamie Oliver for the idea… (fit)
- 2 big white potatoes, peeled and chopped into chunks
- 1 big big big sweet potato, peeled and chopped into chunks
- 3 onions ( mine were tiny, use 1 big one if ya fancy it), sliced
- 2 carrots, sliced into medium sized chunks
- 2 sticks of celery, finely sliced
- 3 garlic cloves, 2 for the filling, 1 for the topping, finely diced
- approx 350g mushrooms – i used a mix of chestnut and white, roughly chopped
- sundried tomatoes – I bought a jar and used about 10, roughly chopped
- 1 lemon, zested not squeezed 😉
- fresh rosemary, flat leaf parsley & thyme – tesco sell a “roasting selection” which has all 3 in a pack for 70p- YAY!
- tin of chickpeas
- tin of green lentils
- 100ml veg stock
- a splash of red wine
- 2 tbsp of balsamic vinegar
- 1tbsp coriander seeds ground – i battered mine in my pestle and mortar
- 40g dairy free butter
- 30g breadcrumbs
- 1 tsp smoked paprika
- olive oil
- Thats it………
- Once all your veg is chopped like sooooo……
…… put all the potatoes into a pan of boiling water and cook until soft, mash with the butter and some salt, then set aside ready to top this little pie of goodness.
- To a pan add a splash of oil, the chopped onion , carrot, celery, 2 of the garlic cloves, the bashed coriander seeds and half a bunch of time leaves and cook for approx 10 minutes until softened.
- Add the mushrooms , sundried tomatoes (and a little bit of the oil from the jar) and the vinegar to the pan. cook on low for 10 mins then add a splash of wine and allow the wine to cook away.
- Stir in the stock, the lentils, the chickpeas, smoked paprika and cook for a further 5-10 mins until thickened up.
- Finely add the chopped parsley leaves, some salt and pepper, give it a stir then lob it into a baking dish.
This gives the top of a pie a lovely zesty crunch in which Chris strongly approved 🙂
- In a bowl mix the breadcrumbs, rosemary leaves, lemon zest and a tsp of oil. mix well then sprinkle over the mash to give it a lovely crisp topping.
- Place the pie in the oven for approx 10 minutes and serve with veg ! ( I also sprinkled some vegan grated cheese on mine cause im cheeky like that but do as you please 😉 )