Vegetable pie with lentil mash top

Name: Vegetable pie with lentil mash top
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: Serves: 4
Ingredients: 2 carrots, peeled; 2 parsnips, peeled; 1 onion, peeled; 2 tablespoons vegetable oil; 100 g frozen chopped spinach; 40 g plain flour; 450 ml milk; 2 teaspoons dried tarragon; 1 bay leaf; 400 g tinned white beans; 125 g cooked peas; 4 medium to large potatoes, peeled; 4 tablespoons red lentils; 2 tablespoons natural yoghurt; 25 g butter, melted; 25 g butter, melted

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 15

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

This is my vegetarian version of a fish pie. It is comforting, warm and cosy. As with fish pie, it all seems a bit of a fiddle to make, but take the time, make ahead and then sit back and enjoy!

Ingredients

2 carrots, peeled
2 parsnips, peeled
1 onion, peeled
25

Stew
Main course
Microwave
Vegetarian
Gluten-free

Method

Roughly chop the carrots, parsnips and onion and put into the roasting tin with the butter and vegetable oil, and season with salt and pepper. Roast for 25 minutes or until the vegetables are tender and brown. Tip into a saucepan