Hagrid's Pie - lentils & carrots with sweet potato topping
Photo: Angharad
We came across the amazing Angharad aka Hagrid as a Ski Olympic chalet host in Tignes Le Lavachet in February 2009. This is one of the great vegan dishes she came up with.
It is yummy for adults and kids alike.
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Ingredients
- Filling*
- 1 Tablespoon olive oil
- 1 large onion, sliced
- 2 cloves garlic (optional)
- 2 large carrots, cut into chunks
- 2 teaspoons chopped thyme
- 100ml apple juice (or water)
- 250ml water
- 400g plum tomatoes
- 2 vegetable stock cubes or equivalent
- 410g can lentils (check no animal products added) - or even better boil up some from dry in water for 30mins
- Topping*
- 950g sweet potatoes
- 25g margerine/oil
- drizzle of soya cream (optional)
Method
- (If cooking lentils from dry, boil them up in 2-3 times their volume of water for 30 mins)
- Fry onions until golden, add carrots, garlic and thyme.
- Pour in juice, water and tomatoes, sprinkle in stock. Simmer for 10 minutes.
- Add cooked/canned lentils in their juice, cover and simmer for 10 more minutes.
- Meanwhile, boil, drain and mash the sweet potatoes with oil, and a bit of soya cream or soya milk if you have it.
- Pile lentils into an oven-proof pie dish, top with mash and sprinkle with thyme & oil, and drizzle with soya cream if you have it.
- Bake for 20 minutes (or 40 minutes from chilled)
Notes
The sweet potatoes can be replaced with normal potatoes, and in either case can be mixed with mashed pumpkin or butternut squash.
If you have vegan cheese available, such as Redwood's Cheezly, scatter small chunks of that over the top too. You could alternatively sprinkle yeast flakes into the cream for a cheesy taste.
If you don't have thyme, any decent herb mix will do.
About
Type
Timings
- Preparation: 30 minutes
- Cooking: 20 minutes
- Total: 50 minutes
Allergy details
Author
This recipe was reproduced with the kind permission of .
