Vegetable and Lentil Pie with potato crust

How about a vegetarian pie with a delicious filling and a golden potato crust? This Vegetable and Lentil Pie will warm your heart….

There are more such recipes on my channel:  https://goo.gl/XBwLLc

 

I have used a variety of veggies (whatever I had at home) to make the pie filling. That way a lot of vitamin types have been covered in the recipe.

You may use your own combination of veggies in the recipe. No fixed rules here. Use any sauce or herbs or spice mix that you fancy to flavor the pie. I went with what I had at hand.

 

The pie may be assembled in the baking dish and baked right before the meal time. It hardly takes 20 to 25 minutes in a preheated oven. So, you can actually plan this ahead …especially helpful for a party.

Other than the butter in the mash, the dish is quite light. It’s definitely a healthy option for a family meal…everyone enjoys it!

 Click the link below to watch the video:

 

VEGETABLE AND LENTIL PIE                            Serves 4 to 6

Ingredients:

FOR THE POTATO CRUST

Potato – 4 to 5 medium sized

Butter – 2 tbsp

Salt – to taste

 

FOR THE VEG FILLING

Red lentils with skin (boiled) – 1 cup

Button Mushrooms (chopped) – 200g

Carrot (diced) – 1 large

French Beans (chopped) – 4 to 5

Baby corn (sliced) – 5 to 6

Onion (chopped finely) – 1 large

Garlic (chopped finely) – 4 to 5 cloves

Red bell pepper (chopped finely) – ½

Capsicum (chopped finely) – ½

Spring onion (chopped) – 4

Fresh tomato paste – ½ cup

Green chili sauce – 2 tsp

Red chili sauce – 2 tsp

Stir fry sauce – 2 tbsp

Pepper powder – to taste

Mixed herbs (dried) – 1 tsp

Cumin powder – 1 tsp

Salt – to taste

Vegetable oil – 2 tbsp

 

Method:

1.    FOR THE POTATO CRUST: Peel and chop up the potatoes into chunky pieces. Put them in a saucepan and cover with water. Season with salt and boil on medium heat till the potatoes are done and all the water has been soaked up.

2.    Add the butter to the hot potato and mash it up to a smooth paste.

3.    FOR THE VEG FILLING: Heat the oil and add in the onion. Cook till light pink in colour. Add in the garlic and cook till the raw smell goes away.

4.    Add in the carrot, beans and mushroom. Season with salt and cook till the mushrooms release water. Next, add in the bell pepper, capsicum and spring onion. Mix well, cover and cook on medium heat for 3 mins.

5.    Add in the fresh tomato paste, all the sauces, pepper powder and mixed herbs. Mix well and cook for 2 minutes.

6.    Add in the cooked lentils. Once it starts simmering, add in 2 tbsp of oats. Mix well. Add in a cup of water and bring it to a boil. Sprinkle the roasted cumin powder over the veggies. Add in the baby corn. Cover and cook for another 3 minutes. Remove from heat and let it cool down slightly.

7.    Take an oven proof dish (8” round). Pour in the filling and spread it out evenly. Add the mashed potato on top so that it covers the filling completely.

8.    Bake in a preheated oven at 180°C for 15 – 20 mins or until the potato has a nice golden colour to it.

9.    Serve hot with some bread on the side.

© Rinki’s Kitchen