Comforting Veg Pie

Serves 4
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Directions

  1. 1Peel and thinly slice the potatoes (about 5mm).
  2. 2Finely chop the onion, garlic, carrots, celery and sun-dried tomatoes.
  3. 3Roughly chop the mushrooms and strip the thyme leaves.
  4. 4Heat olive oil in a large frying pan over medium heat.
  5. 5Add onion, carrots, celery and mushrooms.
  6. 6Cook for 7–8 minutes until softened and lightly browned.
  7. 7Add garlic and cook for 1 minute.
  8. 8Stir in tomato purée, chopped tomatoes, stock, red wine, lentils and thyme.
  9. 9Simmer for 7–8 minutes until thick and rich.
  10. 10Boil sliced potatoes for 2–3 minutes, then drain.
  11. 11Stir peas and nutritional yeast into the filling.
  12. 12Season well.
  13. 13Spoon filling into an ovenproof dish.
  14. 14Layer potatoes on top, brush with olive oil and season.
  15. 15Bake at 200°C fan for 30–35 minutes until golden and bubbling.
  16. 16Rest for 5 minutes.

Ingredients

  • 500 g floury potatoes
  • 2 tbsp olive oil
  • Salt
  • pepper
  • 1 tbsp olive oil
  • 1 onion
  • 2 carrots
  • 1 stick celery
  • 10 sun-dried tomatoes
  • 350 g mushrooms
  • 4 garlic cloves
  • 0.5 bunch fresh thyme
  • 2 tbsp tomato purée
  • 150 g garden peas
  • 4 tbsp red wine
  • 1 x 400g tin chopped tomatoes
  • 200 ml vegetable stock
  • 1 x 400g tin cooked lentils
  • 25 g nutritional yeast (nooch)
  • Salt
  • pepper

Equipment

large frying panovenproof dish
Comforting Veg Pie | Clip Recipe