Root Veg and Lentil Pie Recipe

This potato topped pie is the perfect vegetarian alternative to a Shepherd’s Pie. It’s also Vegan if you replace the Worcestershire sauce with mushroom ketchup. Hearty and satisfying and great with a little gravy and a large dollop of greens.

It’s a little involved but worth the effort and time –  a great batch cook dish for a weekend. You can use any root veg: squash, turnips, carrots, and parsnips. I threw in some fresh parsley that I had leftover at the end too. The dish freezes well and can be kept in the fridge for 5 days. Defrost before reheating.

 

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