Lentil pie with sweet golden mash
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Time to make:
$2.55 per serve
(at time of publication)
Full ingredients list:
2 small sweet potatoes (about 300g), peeled, chopped
1/4 butternut pumpkin (about 350g), peeled, chopped
2 medium potatoes, peeled, chopped
1 medium parsnip, peeled, chopped
2 teaspoons reduced-fat table spread
1 clove garlic, crushed
1 medium red onion, chopped
1 tablespoon dried mixed herbs
420g can no-added-salt lentils, rinsed, drained
400g can no-added-salt chopped tomatoes
3 cups frozen mixed vegetables
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Cook chopped sweet potatoes, pumpkin, potatoes and parsnip in a large saucepan of boiling water for 12–15 minutes, or until tender; drain. Return cooked veg to pan with table spread; mash. Cover pan to keep warm and set aside.
Step 2 Spray a large non-stick frying pan with olive oil and set over medium–high heat. Add garlic and red onion to pan; cook for 4–5 minutes, or until soft.
Step 3 Add herbs, lentils, chopped tomatoes and mixed vegetables to pan with ½ cup water; bring to the boil, then reduce heat to low and simmer for 5 minutes.
Step 4 Transfer lentil mixture to a large baking dish and top with reserved vegetable mash; bake for 15 minutes, or until topping is golden brown. Leave pie to cool for 2–3 minutes and serve.
About this recipe
First published: November 2014