Winter Lentil Pie
1 1/2 Tbsp olive oil
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp ground turmeric
1 brown onion, finely diced
1 carrot, peeled & finely diced
1 large potato, peeled & diced
Small wedge of pumpkin (approx 250g), peeled & diced
1/2 cup vegetable or chicken stock
1/2 cup water
1 tin lentils, drained & rinsed
1 cup baby spinach, roughly chopped
1 sheet puff pastry
1 egg, beaten
Heat up the oil in a large saucepan over medium heat. Add the spices and cook for 1 minute, then add the onion and carrot. Cook for 6-8 minutes or until the vegetables soften. Turn the heat down if the onions begin to fry. Into the pan add the potato, pumpkin, stock, water and lentils. Bring to the boil then reduce heat to simmer, covered, for 20 minutes or until the vegetables are tender.
Preheat the oven to 200°C.
Stir in the chopped spinach leaves, then pour the mixture into a greased casserole dish. Lay the pastry over the top of the mixture, pressing the edges into the sides of the dish. If there is any excess pastry, you can either trim it off, or roll it into the edge of the pie. Brush the top of the pastry with some beaten egg. Bake the pie in the oven for 25 minutes.
- To save time in before dinner, make the vegetable and lentil mixture ahead of time, and either freeze it or pop it in the fridge until you are ready to turn it into a pie.
- You could also add in any other vegetables you have that need eating up.