LENTIL PIE WITH MASHED POTATOES AND GRAVY

Lentil pie with carrots, leek, kale, sunflower seeds, topped with mashed potatoes.

Recipe

Ingredients (for 4 persons):

Lentil’s stuffing:

- 1 large carrot

- 1 large leek

- 2 tbsp of vegan butter or coconut oil

- 200 g of green or brown lentils

- 600 ml of vegetable soup base

- 1,5 tsp of garlic powder

- 1.5 tsp of onion powder

- 1 tsp of powdered paprika + sprinkle on the top

- 0,25 tsp of pepper

- 1 tsp of salt

- 6 kale leaves

- 70g of sunflower seeds

- 50g of breadcrumbs

Mashed potatoes:

- 400 g of potatoes

- 3 tbsp of olive oil

- 150 ml of plant-based milk

Gravy:

- 5 tbsp of oil

- 360 ml of vegetable soup base

- 80 ml of coconut milk

- 2 tbsp of tomato extract

- 0,5 tsp of ginger

- 3 tsp of curry powder

- 1 tsp of garlic powder

- 1 tsp of oregano

- 1 tsp of cumin

- 1 tsp of turmeric

- 0,5 tsp of nutmeg

- 0,5 tsp of powdered paprika

- 0,25 tsp of chilli leaves

- 1 tsp of coconut or brown sugar

- Salt and pepper

- 1 tbsp of cornstarch

Method:

Pie:

1. Peel and cook the potatoes.

2. Preheat the oven to 200°C (400℉).

3. Chop the carrot and cut the leek. Sauté both on butter or oil.

4. In 5 minutes, add the washed lentils and add 600 ml of vegetable soup base. Add the onion, paprika and garlic powder and pepper. Reduce the heat and boil slowly for about 25-30 minutes or until the lentils soak up all the water.

5. Turn off the heat but leave the pan on the stove. Add chopped kale chopped sunflower seeds. Wait 5 minutes until the kale wilts, then add breadcrumbs to the mixture. Mix well, add salt and other spices if necessary.

6. Place the fill in a baking tray or fireproof pan.

7. Mash the boiled potatoes with olive oil and milk.

8. Spread the mashed potatoes evenly over the stuffing.

9. Do a spiral pattern with a fork and top it with powdered paprika.

10. Bake for 15 minutes at 200°C (400℉) and on a fan at 160°C (320℉) for 15minutes.

Gravy:

11. Add the tomato extract to the oil and mix well with a whisk. Add coconut milk and stir. Slowly add the vegetable soup base and stir again until smooth.

12. Boil the sauce, add the rest of the ingredients, except the cornstarch, and boil over a medium heat for 12 minutes.

13. In a cup, mix the cornstarch with a little of water and put it in a sauce. Stir the sauce constantly with the whisk until it thickens. Leave to boil for another 3 minutes.

14. When the pie is finished broiling, cut it into 4 portions and add the sauce to each piece. If desired, you can bake or sauté vegetables and serve them as side dish.