Jo’s Vegetable Pie (4)

IMG_1173

What to do with a surfeit of lentils? Had already made soup. How about a veggie version of Shepherd’s Pie? To lentils I added peas, cannellini beans, carrots and ‘passata’ (tomato sauce). The topping was horseradish mashed potato

1 tbsp. olive oil seasoned with salt and freshly ground black pepper

1 medium onion – finely chopped

2 large cloves of garlic – grated

2 medium carrots – cut into slices and then each slice cut into quarters

3 cups cooked lentils

1 can of cannellini beans

1 cup frozen peas

24 oz passata (I use the ‘Flora’ brand)

Heat oil in cast iron casserole dish and when sizzling add the onion and let brown, then add garlic and carrots and cook for a couple of minutes.

Add rest of ingredients one at a time, bring to boil and simmer for 20 minutes.

Place mixture in ovenproof serving dish, top with horseradish mash (see below) and cook in oven at 350 degrees for another 20 minutes.

For the mashed potato topping I took 2 largish potatoes and mashed them with 4 tsps. of prepared horseradish (Gold’s brand).

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s