Vegan, GF, DF
Serves: 8 small or 1 large
Skill level: Moderate
It’s that time of year where there are constant celebrations revolving around food and feasting but what to serve those people with tricky dietary requirements? Well don’t worry, this recipe is the solution. People on gluten free, dairy free, egg free, vegetarian and vegan diets can eat this dish. To make a paleo version simply replace the lentils with grass fed mincemeat and use a nut milk in the topping. For a FODMAPs friendly version just take out the onion and peas and use something like rice milk. Seriously, this recipe can feed almost anyone. Plus it is absolutely delicious and one of my favourite recipes of all time and very apt for festive feasting.
2 tablespoons extra virgin olive oil
1 small onion, finely diced
1 stick celery, finely chopped
1 carrot, finely chopped
½ cup peas
1 tin lentils, drained
1 tablespoon dried mixed herbs
Pinch sea salt and fresh pepper
400mL tomato passata (plain tomato puree)
2 medium sweet potatoes, roughly chopped
1 tablespoon extra virgin olive oil
¼ milk of choice (dairy, almond, soy etc)
1) Preheat the oven to 200°C.
2) To make the sweet potato topping place sweet potato into a steamer and steam until just tender. If the potato gets too soft it won’t crisp up in the oven when it is baked. Once the potato is cooked set it aside to cool.
3) While the potato is cooking heat the oil in a large frying pan over low-medium heat and place in the onion, carrot and celery. Cook, stirring occasionally until vegetables are softened.
4) Add the peas, lentils and herbs and cook to a minute. Then add the passata, turn the heat down to low and simmer for about ten minutes until the mix thickens slightly.
5) While the filling mix is simmering you can finish off the topping. Place the steamed and cooled sweet potato in a bowl, mash roughly with a fork then add the oil and milk and mix well.
6) To assemble the pie, spoon the filling to either 8 small oven safe dishes or 1 large pie dish. Leave a couple of centimetres at the top so there's space for the topping. Spoon the topping on top of the filling making sure all the top surface area of the filling is covered. Once that's done get a fork and use the tips of the fork prongs to roughen and fluff up the surface of the potato topping. This will help the topping to crisp and a crust to form when baked in the oven.
7) Place the pies/pie into the oven and bake for 15 to 20 minutes or until the top has little bits of crisped golden potato covering it. Remove from the oven and allow to cool for 5 minutes before serving. You can serve immediately however you can also make this recipe a few days ahead of time and store in the fridge or freezer and reheat in the oven when needed.