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Cover: Gluten free cooking

23Jul 12

Winter Vegetable Pie

Winter Vegetable PieSomething like a fancier, vegetarian version of traditional shepherds pie, this winter vegetable pie recipe makes for a great Sunday lunch and is a good way to trick younger kids into eating their turnips and parsnips without them even realising it!  I usually prepare this in one large oven-safe dish, but an interesting presentation alternative is to bake individual portions in small, round dishes and give everyone their own.  If you find your kids still make faces and don’t want to eat it, try doubling the amount of cheese; in my experience, this seems to work just as well as the proverbial spoonful of sugar!

Although it’s only vegetables, this dish can be quite heavy. For a lighter cheesy recipe to “fool” kids into eating their veggies, try this baked fennel with tomato gratin. For dessert, I recommend this carrot halwa.

Serve this dish with cheesy bread for dipping. I also like to set aside a little ramekin with the tomato sauce to pour over the mashed potatoes right before serving. But that’s because I really love tomatoes. Most people tell me that the tomatoes inside the pie are plenty, but I just never can get enough!

 

Winter Vegetable Pie
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 450g potatoes, peeled and chopped
  • 400g turnips, peeled and chopped
  • 50g butter
  • 50g Puy lentils
  • 1 medium-sized onion, finely chopped
  • 200g leeks, washed and sliced in rings
  • 200g parsnips, peeled and chopped
  • 75g chopped walnuts
  • ½tsp dried thyme
  • ½tsp dried oregano
  • 400g can chopped tomatoes
  • 100g grated cheddar cheese
  • salt and pepper to taste
Instructions
  1. Preheat the oven to 180ºC.
  2. Boil the potatoes and turnips in a large pot of salted water for 20-30 minutes, or until very tender.
  3. Drain off the excess water and mash the turnips and potatoes together with half of the butter.
  4. Cook the lentils in a pot with abundant water for 30 minutes, or until nice and tender.
  5. Drain and set aside.
  6. Heat the rest of the butter in a frying pan and sauté the onions, leeks and parsnips over low heat for about 10 minutes. Add the walnuts, thyme, oregano, the cooked lentils and the tomato.
  7. Mix well and season to taste with the salt and pepper.
  8. Place the vegetable mixture in a deep oven-proof dish and cover with a layer of mashed potato and turnip.
  9. Sprinkle the grated cheddar cheese over the top and cook in the preheated oven for 30-35 minutes, or until the mash turns golden brown and a bit crispy.
  10. Remove from the oven and let cool for 5 minutes before serving.

 

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One comment

  1. I´m glad that you clarified that this is a winter dish… it would be quite filling for a summer dinner!

    Reply

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