Spiced Parsnip & Potato Pie
Like sheppards pie without meat!
Yield
5 servingsPrep
15 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
olive oil
|
|
| 2 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
|
|
| 4 | medium |
carrots
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 3 | each |
thyme sprigs
|
* |
| 2 | each |
bay leaves
|
*
|
| 400 | grams |
tomatoes, canned
chopped |
|
| 3 | teaspoons |
cumin
|
|
| 150 | grams |
lentils
|
|
| 1 | cup |
red wine
250ml |
*
|
| 3 | cups |
vegetable stock
double strength |
*
|
| 2 | teaspoons |
balsamic vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| For topping | |||
| 600 | grams |
potatoes
|
|
| 300 | grams |
parsnips
|
|
| 2/5 | cup |
milk
100ml |
|
| 3 ½ | tablespoons |
butter
50 grams |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| ¼ | cup |
cheddar cheese
grated, 100g |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
olive oil
|
|
| 2 | medium |
onions
chopped |
|
| 3 | cloves |
garlic
|
|
| 4 | medium |
carrots
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 3 | each |
thyme sprigs
|
* |
| 2 | each |
bay leaves
|
*
|
| 4E+2 | grams |
tomatoes, canned
chopped |
|
| 15 | ml |
cumin
|
|
| 1.5E+2 | grams |
lentils
|
|
| 237 | ml |
red wine
250ml |
*
|
| 7.1E+2 | ml |
vegetable stock
double strength |
*
|
| 1E+1 | ml |
balsamic vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| For topping: | |||
| 6E+2 | grams |
potatoes
|
|
| 3E+2 | grams |
parsnips
|
|
| 95 | ml |
milk
100ml |
|
| 53 | ml |
butter
50 grams |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 59 | ml |
cheddar cheese
grated, 100g |
|
Directions
Heat oil in saucepan.
Add garlic, onions, carrots, celery, thyme and bay leaves.
Cook for 15 minutes until veg are soft. Stir in tomatoes, 2tsp cumin, lentils, wine and stock.
Bring to boil, reduce heat and simmer for 45 to 60 mins.
Stir in vinegar and season.
Leave to cool.
Heat oven to 180 cup (350 F).
Peel potatoes and parsnip.
Tip into pan of boiling salted water and simmer for 15 minutes or until soft enough to mash.
Drain, then put in pan again over low heat. Mash well, add milk and butter plus seasoning.
Stir in ⅔ cheddar.
Put lentil mixture in ovenproof dish and smooth mash over top.
Make furrows with fork and sprinkle on remaining cheddar and cumin.
Put in oven for 35/45 minutes until golden and bubbling around the edges.
Leave to cool for 10 minutes before eating.
