Vegan Potato Crusted Lentil Pie

Vee1

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May 28, 2014
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Location
NSW, Australia
  1. Not sure why there are two pictures :( Double the yum!
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  2. 5 large potatoes, cubed
  3. 3/4 cup of milk (1/4 for the potatoes and 1/2 for the mushroom topping)
  4. 1 1/2 cups of red lentils
  5. 1 white onion diced finely
  6. 2 cloves garlic diced finely
  7. oil for frying lentil layer and mushroom topping and spreading on potato base
  8. 1 1/2 medium carrots, sliced
  9. 1 cup peas ( fresh or frozen)
  10. water on hand to thin out the lentils and boil the potatoes
  11. herbs ( I used fresh thyme, rosemary and sage- dried would work)
  12. 4 TBS of Braggs/tamari/soy ( 2 TBS for the lentil layer and 2 TBS for the mushroom topping)
  13. 10 button mushrooms sliced
  14. 2 TBS flour ( I used tapioca)
  15. salt and pepper as desired in all or any of the layers
Instructions
  1. Preheat the oven to 175c.
  2. Put the potatoes in a pot with enough water and boil until soft enough to mash.
  3. While the potatoes are doing their thing fry the onions in a little oil on medium heat.
  4. Add the garlic to the onions and fry until both are soft and fragrant.
  5. Add carrots and herbs and fry until soft.
  6. Add lentils and stir until all the ingredients so far are combined.
  7. Add water to cover the veggies and lentils and allow to simmer.
  8. Keep an eye on the lentil/vegetables in case they dry out and burn. Add water as needed to keep them moist.
  9. Add the Braggs and stir.
  10. Allow this lentil mixture to simmer until the lentils and veggies are soft. Turn off and allow to sit when ready.
  11. Return to the potatoes and mash them using about 1/4 cup of milk to mash as smoothly as you can.
  12. Add a little salt and pepper.
  13. This layer needs to be fairly firm and once it is spoon into a casserole dish and spread on the bottom and the sides with a little oil spread on all sides.
  14. Place in oven and allow to cook and harden on the edges for about 15 minutes.
  15. While the potatoes are in the oven fry the sliced mushrooms in oil until soft.
  16. Add flour and stir to coat mushrooms.
  17. Add the rest of the milk and stir into the mushroom mix until everything thickens up.
  18. Take potato layer out of the oven and fill with the lentils.
  19. Spread the mushroom topping on the lentils.
  20. Place the casserole in the oven to warm all the layers and serve when the mushroom layer is browned.
Notes
  1. Excellent as left overs the next day!
 
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