Balsamic lentil pies with vegetable mash

Bake a comforting vegetarian version of shepherd's pie using lentils. The pies are rich in calcium, folate and iron as well as delivering three of your 5-a-day

Prep:15 mins
Cook:45 mins

Serves 4
Easy

Nutrition per serving

kcal 457
fat 12g
saturates 3g
carbs 53g
sugars 12g
fibre 17g
protein 26g
salt 0.6g

Ingredients

2 tbsp rapeseed oil, plus a drop extra
4 red onions, thinly sliced
200g Puy lentils
2 tbsp finely chopped rosemary
1 tbsp vegetable bouillon powder
2 tbsp balsamic vinegar
350g peeled and diced celeriac
350g peeled and diced swede
350g peeled and diced potato
2 x 160g broccoli
2 x 160g spinach
50g vegetarian Italian-style hard cheese, finely grated

Tip

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Method

Heat the oil in a large non-stick pan and fry the onions for 8 mins until softened and golden. Put a full kettle on to boil. Stir the lentils, rosemary, bouillon and balsamic vinegar into the onions, pour in 1 litre boiling water and simmer for 35-40 mins until the lentils are soft but still have some bite.
Meanwhile, steam or boil the root veg for 25 mins and half the broccoli for 12-15 mins. Wilt half the spinach for 2 mins in a hot pan with a drop of oil.
Mash the root veg with a hand blender or masher. Spoon the lentils into four individual pie dishes, top with the mash, then scatter over the cheese. While they’re still hot, grill two pies to melt the cheese and serve with the cooked green veg. Chill the rest until needed. Will keep for three days in the fridge. To reheat the pies, bake in the oven at 180C/160C fan/gas 4 for 35 mins. Cook the rest of the green veg (as above) to serve alongside.