Mums NI Potato Topped Vegetable Pie

Are you in need of a hearty meat free meal the whole family can enjoy during the colder months? Then you will need this comforting, nutritious and delicious recipe. Give it a go for your next Meat Free Monday dinner.

• Ingredients
• Method

• Ingredients

  • 3 tbs Olive Oil
  • 1 Onion roughly chopped
  • 1 Garlic Clove finely chopped
  • 2 Carrots, peeled and diced
  • 1/4 Swede cubed
  • 1 Celery stick, finely sliced
  • 350 ml Knorr Vegetable Stock Pot
  • 120 g red split lentils
  • 400 g tin of Plum Tomatoes
  • 1 tbs Tomato Puree
  • Salt and Pepper to season
  • 4 Maris Piper potatoes, cut into chunks
  • 30 g butter
  • 70 ml full fat milk
  • 120 g Cheddar Cheese, grated

• Method

  1. Add 2 tbs Olive Oil to pan and heat gently
  2. Add Onions and Garlic to the oil. Fry until they are golden
  3. Next, add in the 3rd tbs of oil along with the carrot, swede and celery and fry for a further 3 minutes
  4. Pour in the vegetable stock, lentils, plum tomatoes and tomato puree
  5. Season the mixture and let it simmer for about 35-40 minutes, until the vegetables have softened
  6. Pour the mix into a baking dish and allow it too cool slightly
  7. Put the potatoes in a pan with cold water and bring to the boil, then let them simmer for 15 minutes
  8. Preheat the oven to 200 (180 Fan)
  9. Drain the potatoes well and let them steam off in the colander
  10. Add the butter and milk to pan and heat it through
  11. Now add the potatoes back into the pan and make creamy mash.
  12. Add the cheese to the potatoes
  13. Spread the mashed potatoes on top of the veggies mix and bake in the oven for 30 minutes
  14. Enjoy