November Feasts…

This recipe is one of my autumn favourites.. 

 

Autumn Vegetable Pie (3-4 generous servings)

For the Potato Mash:
600g fluffy potatoes
100ml oat milk or similar (unsweetened)
2 tablespoons olive oil
2 tablespoons capers
20g fresh basil
Pinch of sea salt and black pepper to season
For the vegetable base:
1 medium onion (finely chopped)
2 cloves garlic (finely chopped)
3-4 medium carrots (scrubbed and finely chopped)
2 tablespoons olive oil
1 tsp dried oregano
2 tsp dried sage
2 tsp dried thyme
1 tsp cayenne pepper (if you prefer a milder taste leave this out)
400g tin of chopped tomatoes
400 ml vegetable stock
100g dry green lentils
Pinch of sea salt and black pepper

Method:

Scrub the potatoes, chop into 3 cm pieces (leave the skins on). Place in a saucepan of cold water and bring to a gentle simmer, cook for approximately 15 minutes until tender – when pierced with a knife the potatoes should drop off. Drain well
Meanwhile, cook the tomato and lentil base. Heat the olive oil in a large heavy bottomed saucepan – medium heat. Add the onion, carrots, garlic, celery and the basil stalks, season with a pinch of salt and a few grinds of black pepper. Cook, stirring frequently until softened – approximately 8-10 minutes.
Stir in the dried herbs and cayenne pepper. Add the lentils, tomatoes, and vegetable stock, stir to combine. Cover and simmer gently for about 15 minutes. Remove the lid and cook until the lentils are soft and the mixture has thickened – approximately 5 more minutes.
Preheat the oven 190c/170c fan
For the mashed potato topping:
Ensure the potatoes are completely drained and cooled slightly. Return the empty pan to the hob and over a low heat add the oat milk and the olive oil. Heat gently until just warm. Return the potatoes to the pan with the warmed milk and roughly mash.
Finely slice the basil, so you have longish ribbons, stir into the mash along with the capers.
Pour the tomato and lentil mixture into an 23x14cm (approx. Size) oven proof dish. Spread the potato mixture evenly over the top, running a fork along the surface to help give it a crispy topping.
Bake, until the top is golden brown, and the mixture is bubbling at the edges of the dish – approximately 30-45 minutes.
Allow to cool for about 5 minutes before serving.

Comfort Food!

If you have any questions about this recipe please feel free to drop me a line..