Parsnip & Lentil Mash Pie

Name: Parsnip & Lentil Mash Pie
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 4
Cuisine: british

James Wythe

This dish is a great option to supplement your veg intake and is packed with protein from the lentils too. Using mainly store cupboard ingredients and vegetables you’ll create a super tasty pie. It’s also a great one for batch cooking as it will freeze well in portions.

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Ingredients

parsnip 3 (chopped)
red onion 1 (diced)
garlic cloves 2 (crushed)
olive oil 2 tbsp
ground coriander 1 tbsp
dried oregano 1 tbsp
bay leaf 3
tamari 2 tbsp
vegan gravy granules 2 tbsp
tinned lentils 800 g (drained)
chopped tomatoes 400 g
tinned sweetcorn 1
frozen peas 200 g
vegan butter 2 tbsp

Method

Preheat the oven to 200°C/180°C fan/gas mark 6.
Roughly chop the parsnips. Place in a pan of boiling water. Cook until they are tender, around 15 minutes.
Meanwhile, dice the red onion and crush the garlic.
Heat the olive oil in a large pan, add the onion, garlic, ground coriander, oregano and bay leaves. Stir in the tamari with the drained lentils, chopped tomatoes, sweetcorn and peas. Finally crumble in the vegan gravy granules whichever you are using and mix everything together. Bring to the boil then leave to simmer gently for 10 minutes.
Drain the parsnips and put them back in the pan you cooked them in. Add the vegan butter (or use olive oil instead) plus a pinch of salt and pepper then roughly mash.
Pour the lentil pie mixture into a large baking dish (an approx. 28 cm baking dish will work well) and top with the parsnip mash.
Bake in the oven for 30 minutes. Remove from the oven and leave to stand for a few minutes before serving. Plate up and enjoy!

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