Ingredients
Original recipe: 1 pie with 4 generous portions. Ingredient amounts scale below; the method is written for 4 servings. For larger amounts, use separate batches and check doneness.
- 900 gPotatoes peeled and diced
- 600 gCanned brown or green lentils drained and rinsed
- 180 gOnion diced
- 250 gCarrots finely diced
- 100 gCelery finely diced
- 150 gFrozen peas
- 3 cloveGarlic chopped
- 2 tbspTomato paste
- 400 mlGluten-free vegetable stock made without milk or soy
- 60 mlOlive oil
- 1 tspDried thyme
- 1 tspSalt
- ½ tspBlack pepper
- 1800 mlWater for boiling
Make it
- Heat the oven to 400°F/200°C. Boil potatoes in the measured water for 15–18 minutes until very tender; reserve 100 ml of the cooking water before draining.
- Meanwhile, heat 30 ml oil in a large skillet. Cook onion, carrot and celery for 8 minutes. Add garlic, thyme and tomato paste and stir for 1 minute.
- Add lentils, stock, peas, half the salt and all the pepper. Simmer uncovered for 12–15 minutes until the carrots are tender and the filling is thick rather than soupy.
- Mash potatoes with the remaining oil, salt and the reserved cooking water. Spread filling in a 25 cm baking dish and spoon the mash over it, roughening the surface with a fork.
- Bake for 25–30 minutes until bubbling around the edges and golden on top. Let stand for a few minutes before serving.
Ingredients, recipe context & sources
Ingredient flags: None of the nine major allergens identified in the specified ingredients. Check packaged ingredients and cross-contact.
This is an original Livura home-cooking interpretation, not yet independently kitchen-tested. Source links provide dish and cultural context; the recipe wording and quantities are Livura’s.