Prep Time: 20 mins | Cook Time: 1 hr | Total Time: 1 hr 20 mins | Yield: 6 Servings
I love this pie recipe so much! Oh, man, you have got to give this one a try, I’m telling you!
1 c brown lentils or green lentils
3-4 c vegetable broth or beef broth if not making vegetarian
2 teaspoons olive oil
½ c onion chopped
1 c chopped mushrooms about 4 oz
1 carrot chopped
1 rib celery chopped
½ c frozen peas defrosted
½ tbsp flour
3 tbsp red wine
2 tsp Worcestershire sauce
3 tbsp tomato paste
2 tbsp parsley chopped
salt & pepper to taste
2 ½ c prepared mashed potatoes
Step 1: Prepare the oven and preheat to 200 degrees C or 400 degrees F.
Step 2: Place a saucepan on the stove, then add 3 cups of broth and lentils. Stir until well mixed.
Step 3: Turn the heat to medium and allow the mixture to boil.
Step 4: Turn the heat down to simmer and cover the pan. Cook the lentils for about 20 minutes or until soft.
Step 5: Place a pan on the stove and turn the heat to medium.
Step 6: Add olive oil and allow it to become hot.
Step 7: Add the onion, carrot, mushrooms, and celery. Sauté for a few minutes or until translucent.
Step 8: Add Worcestershire sauce, red wine, lentils, peas, and tomato paste. Stir until well mixed, then simmer for about 10 minutes.
Step 9: Add salt, pepper, and parsley. Stir until well mixed.
Step 10: Transfer the mixture into a pie plate, then place the mashed potatoes over.
Step 11: Place it inside the preheated oven and bake for about 25 minutes or until done.
Step 12: Remove from the oven and let it sit at room temperature to cool.
Step 13: Serve and enjoy!
Calories: 270 | Carbohydrates: 50g | Protein: 13g | Fat: 2g | Saturated Fat: 1g | Sodium: 599mg | Potassium: 907mg | Fiber: 14g | Sugar: 6g | Vitamin A: 2318IU | Vitamin C: 32mg | Calcium: 44mg | Iron: 4mg
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