Slightly spiced root veg and lentil pie

Hi! Yes, it’s more pastry. This is a stonking pie, which I think is good enough to propose as a vegan christmas main. Gorgeous root veg, roasted until sweet with a little bit of spice; a good glug of gravy; and a beautifully crisp and flaky lid.

At first I made this with carrots and parsnips- before remembering that i’m not too keen on parsnips. I have since become partial to squash instead, but parsnip fans should go with my first suggestion.

FOR THE PIE

  • Half a block of vegan puff pastry (e.g. Jus roll or Sainsbury’s own brand in the UK)
  • 5 carrots
  • A quarter of a small squash (use the rest for the best soup), or 3 parsnips
  • 100g dried green lentils
  • 1 tsp. cumin
  • Half tsp. fresh black pepper
  • 1 tbsp. maple syrup

FOR THE GRAVY

  • 1 red onion
  • 1 veggie stock cube
  • 1 tbsp. flour
  • A few sprigs of fresh thyme or rosemary, if you like

 

HOW TO

  • To start, pre-heat your oven to gas mark 6. Chop your root veg into chunks, and place in what will become your pie dish. Drizzle with oil, sprinkle over the cumin and pepper, and add the maple syrup if you’re using it. Place in the oven and roast for 30 minutes until tender.
  • Meanwhile, you can cook your lentils in boiling salted water according to packet instructions- this usually takes about 20 minutes.
  • Whilst both of those things are ticking away, you can make your gravy. Slice your onion finely. In a large frying pan, add a splash of oil and then fry your onions for at least 15 minutes until golden and caramelised. Scatter in your herb leaves.
  • Now, stir your flour into the onions, and cook for a minute more until everything is coated. Now you can tip the onions into a blender, add in a stock cube, and pour in 400ml of hot water. Blend until smooth, and season to taste.
  • At this point, you should have roasted carrots, cooked (and drained) lentils, and some gravy. Remove the veg tray from your oven, and add in the lentils and about 2 ladles worth of gravy- enough to coat everything.
  • Roughly roll out your pastry to the size of the baking dish, and drape over. You can brush the lide with a bit of melted vegan butter if you want it to look shiny.
  • Bake for 20-25 minutes until puffed and golden.
  • Serve up, with extra gravy on the side.

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