Lentil Potty Pies

This gluten free, dairy free and wheat free lentil potty pie recipe by Integrative Nutritionist, Chef and Author of ‘Heal Your Gut’ Lee Holmes is comfort food with a healthy twist and a great way to sneak in some vegies for those fussy eaters. Love it!

Serves 2

Ingredients for filling

• 1 TBS extra virgin olive oil
• 1 brown onion chopped finely
• 1 ½ cups of mushrooms chopped
• 1 zucchini diced small
• 3 cloves garlic minced
• Good pinch oregano
• 2 tsps. dried thyme
• Celtic Sea salt
• 1 cup carrots diced
• Freshly cracked black pepper to taste
• ¾ cup lentils (rinsed)
• 3 cups vegetable stock (sugar and additive free)
• 1 TBS wheat free tamari
• ½ cup frozen or fresh peas

Ingredients for Cauliflower Mash

• 1 cauliflower, cut into florets
• 1 TBS butter
• 1 TBS nutritional yeast flakes

 

Cauliflower mash method

1. Put the florets in a steamer over a saucepan of simmering water and cook, covered, until tender — the florets can be verging on soft, but shouldn’t be falling apart.
2. Transfer the cauliflower to a blender or food processor and add butter, yeast flakes, a pinch of sea salt and a few grinds of black pepper.
3. Blend until smooth.

 

Potty Pies Method

1. Preheat oven to 200 degrees Celsius
2. Make cauliflower mash and let stand
3. Heat the oil in a saucepan over medium-high heat
4. Add the onions, and sauté until translucent, about 4 minutes
5. Add the mushrooms, zucchini, garlic, oregano, thyme, and season and cook for 5 mins
6. Add carrots, lentils and stock. Cover and bring to a boil, then lower heat and cook for 20 minutes until stock has evaporated, then stir in tamari, and peas
7. Transfer mixture to individual pie dishes
8. Gently spoon the pre made cauliflower mash over the top, scraping a fork across the surface to create little trenches in the mash.
9. Bake for 20 minutes, or until the mash has a crispy top
10. Remove the pie from the oven
11. Yum, Yum! Enjoy!!