Lentil Potato Top Pie
Source: Kim Whitehouse
A delicious, hearty meal made with brown lentils that are a fantastic substitute for using mince meat. Lentils are high in fiber, iron, & protein and are such a versatile legume that can be used in stews, soups, patties, salads & more! A quick, easy meal to prepare & enjoyed by the whole family.
Ingredients:
2 tsp rice bran oil
1 large onion
2 cloves garlic
1 tsp cumin (ground)
1 tsp salt
1 root fresh turmeric
2 ½ cups brown lentils
1 ½ cups frozen mixed vegetables
1 cup vegetable stock
5 Tablespoons tomato paste
3 medium – large potatoes (peeled)
½ cup coconut cream
2 tsp salt
Method:
Chop potatoes into small chunks & boil in a pot till soft. While potatoes are boiling, fry onion, garlic, fresh grated tumeric & cumin in oil. When onions are clear, add lentils, vegetable stock, mixed vegetables, tomato paste, & salt. Once lentil mixture is well cooked, place in baking dish and spread evenly. Once potatoes are cooked and soft, drain the water & mash with a potato masher. Add the coconut cream and salt & mash again till smooth and creamy. Cover the lentil mixture with the mashed potatoes & spread evenly. Bake in oven for 15-20 minutes at 180 degrees till your lentil potato top pie is lightly brown.
Serve with steamed, seasonal vegetables of your choice or with a fresh garden salad. A hearty, meal enjoyed by the whole family, especially during those cold winter nights.