Lentil and Vegetable Pie
Lentil and Vegetable Pie
 Prep Time ~ | Cooking Time ~ |
 Approx Cost ~ £? |  Difficulty ~ Easy |
 Freeze ~ |  Serves ~ 4 |
Tip ~Serve with a green vegetable.
Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
1 - 2 teaspoons marmite
Generous splash dark soy sauce
4 carrots, peeled and sliced
2 medium potatoes, peeled and cut into small cubes
600ml / 1 pint vegetable stock
1 bay leaf
2 x 400g cans green lentils, drained and rinsed
½ x 425g pack ready rolled puff pastry
1 egg, lightly beaten to glaze
You will need a deep ovenproof pie dish
Method
- Preheat oven to 200C / fan 190C / gas mark 6.
- In a large heavy based pan, heat the oil and add the onion, cook until softened. Then add the garlic and cook for a few seconds.
- Add salt and pepper, and then stir through marmite and soy sauce.
- Stir in the carrots and potatoes, then pour over enough stock to cover the vegetables, add the bay leaf.
- Add the lentils, bring to the boil and reduce to a simmer.
- Cook uncovered for approx. 15 minutes until the carrots and potatoes are soft and the stock has been absorbed. If the mixture dries out add more stock as necessary.
- Remove the pan from the heat and take out bay leaf.
- Spoon the cooled mixture into the pie dish.
- Top the pie with the pastry, crimp the edges and brush with the beaten egg. Make a couple of holes in the top for the air to escape during cooking.
- Bake until golden, about 20 - 25 minutes.