Vegetable Pot Pies

Perfect for those winter nights.

Serves 4

Ingredients: 

• 1 x brown onion died 

• 2 x garlic cloves crushed 

• 1 x zucchini 

• 1 x carrot 

• 5 x button mushrooms 

• 3 bay leaves 

• 1 tablespoon tomato paste 

• 1 cup of vegetable stock 

• 1 x 400g tin of diced tomato 

• 1 x 400g tin brown lentils 

• 1 tablespoon rosemary

• 3 x white potatoes 

• 1 slice of butter or vegan alternative

• Your favourite cheese  

Method: 

1. Preheat over to 200 degrees.

2. Saute onion and garlic in a large pan.

3. Add sliced carrot, zucchini and mushrooms.

4. Add rosemary, stock, bay leaves, tomato paste and diced tomatoes. Continue to stir over medium heat

5. Simmer for 20 minutes.

6. Make mash potato to top the pie.

Method for mashed potato: 

1. Peel then cut potato to small cubes.

2. Boil, microwave or steam potatoes until soft.

3. Mashup the potato with butter, season with salt and pepper.

Method continued.

1. Once the mixture in pan has thickened remove bay leaves.

2. Spoon mixture into single pie cups or large pie dish, whichever you prefer.

3. Spoon mash potato on top and spread over the surface.

4. Top with your favourite cheese (I used mozzarella).

5. Cook in the oven for 20 mins until cheese is golden.

6. Serve and enjoy :)

Pot pie mixture simmering on stove

Pot pie ready to eat