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This rich recipe is the vegetarian version of the meat pie, where the meat is replaced by lentils. It is a very complete dish because it has vegetables such as carrots, celery, garlic, potatoes and spices that give it a delicious and irresistible flavor. If you want to lower it in meat consumption, this recipe is a very good option. Try it
Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrots, celery, a pinch of salt and pepper to taste. Cook for 10 minutes until the vegetables are cooked.
Add finely chopped garlic , lentil, vegetable stock and herbs. Let it boil. Lower the temperature and cook for 30 minutes approximately stirring every 5 minutes taking care not to stick the vegetables to the bottom. If necessary, add more water. Once cooked, add the tomato puree.
In a pot place the potatoes with water and a little salt. Cover well and cook for 15 minutes.
Remove the potatoes from the fire and drain the water. Grind the potatoes while they are still hot and return to the pot, add the milk and margarine or coconut oil. Add a little salt and pepper to taste. Remove the herbs from the pot with lentils and add the peas.
Place the lentils in a pyrex or baking dish. Cover with mashed potatoes in a level layer.
Bake for about 10 minutes until the mashed potatoes are browned and crispy. Remove from the oven and serve hot.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
76.6
kcal
3.83%
Carbohydrate, by difference
13.3
g
4.43%
Protein
3
g
6%
Total lipid (fat)
1.5
g
2.31%
100
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