Dinner ideas

Vegetable and lentil pot pies

Hearty and delicious, no meat required.
1H 15M

Packed with lentils and veg and topped with potato and sweet potato mash, this hearty vegetarian pot pies are guaranteed to satisfy.

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1.Heat oil in a large saucepan over medium-high heat; cook onion, carrot, celery, parsnip and garlic, stirring, for 10 minutes or until vegetables soften. Add mushrooms, bay leaves and the chopped rosemary; cook, stirring, until fragrant. Stir in tomato paste, stock and canned tomatoes; bring to the boil. Reduce heat to low; simmer for 20 minutes or until thickened. Add beans and lentils; cook, stirring, for 3 minutes or until beans are tender. Discard bay leaves. Season to taste.
2.Meanwhile, boil, steam or microwave potato and sweet potato, separately, until tender; drain. Mash potato with half the butter until smooth; season. Mash sweet potato with remaining butter until smooth; season.
3.Preheat oven to 200°C/400°F.
4.Spoon lentil mixture evenly into four shallow 1¾-cup (430ml) ovenproof dishes. Cover filling with both mash mixtures (see tip); sprinkle with parmesan.
5.Bake pies for 20 minutes or until cheese is browned. Serve pies topped with extra rosemary.

For a decorative mash top, spoon each mash into a piping bag fitted with a fluted tube; pipe onto filling.


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