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Veggie pie with parsnip mash

This veggie pie with parsnip mash instead of potatoes is delicious and really rich and tangy (if you don’t like potatoes you can replace with sweet potato or normal potatoes). It’s simple to make and you can throw in whatever veg you want to the main ingredients. It can be kept in the fridge for up to 2 days (so great for seconds or an easy to microwave work lunch) and can be frozen too.


View video on instagram here


Serves: 4 | Time: 1 hour

INGREDIENTS


Parsnip Mash:

  • 3 large parsnips roughly chopped

  • 2 tbsp butter

  • Generous Pinch Salt & Pepper

Lentil Pie:

  • 1 tbsp olive oil

  • 1 onion roughly diced

  • 2 garlic cloves crushed

  • 1 tablespoon ground coriander

  • 1 tablespoon dried oregano

  • 3 bay leaves

  • 2 tablespoon gravy granules

  • 2 tablespoon soy sauce

  • 1 400g tin chopped tomatoes

  • 2 400g cans of cooked lentils drained & rinsed

Optional Veg:

  • 2 carrots chopped

  • Handful broccoli chopped

  • Handful cauliflower florets

  • Large handful frozen peas

  • 1 can sweetcorn

INSTRUCTIONS


Pre-heat your oven to 200C

Roughly chop the parsnips and place in a pot with water and bring to a boil

Meanwhile heat a large pot with olive oil, add in the onion, garlic, ground coriander, oregano and 3 bay leaves

Add 2 tablespoon soy sauce, 2 tablespoons gravy granules, 2 cans lentils, 1 can chopped tomatoes and mix

Add the veg you selected and mix, cook together for about 10 mins

Check the parsnips and if ready drain, place back into the pot and add butter along with a generous pinch of salt & pepper and roughly mash

Add all the lentil pie mixture to a large baking dish and simply top with the parsnip mash

Finally place in the oven at 200C for 30 minutes


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