MICHELA'S VEG & LENTIL COTTAGE PIE
Provided by Jamie Oliver
Categories Freezer-friendly recipes Vegetables British Lentil Lunch & dinner recipes Pies & pastries
Yield 1
Number Of Ingredients 13
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Trim, wash and finely slice the leek. Peel and dice the carrot, onion and celery.
- Heat a splash of oil in a medium pan on a medium heat, add the leek, carrot, onion and celery. Pop the lid on and cook for 5 to 10 minutes, or until softened. Add the lentils, stock and peas, then bring to the boil, stirring regularly. Once boiling, reduce to a simmer and cook for 10 to 15 minutes, or until the lentils are cooked through.
- For baby, remove a small amount to a blender (use a hand-held stick blender, if you prefer), or a bowl, then either blend to a purée, pulse, mash and/or finely chop depending on the stage your little one is at (for more information on stages of complementary feeding, click here).
- For adults, season to taste with sea salt and black pepper, then add the tomato purée. Scrub the sweet potato clean, then coarsely grate it into a bowl, toss with a little oil and a good few gratings of Parmesan.
- Transfer the filling to a 15cm x 20cm ovenproof dish and sprinkle with the sweet potato. Bake for 15 to 20 minutes, or until the potato topping is golden and cooked through and the filling is piping hot.
Nutrition Facts : Calories 0 calories, Fat 0 g fat, SaturatedFat 0 g saturated fat, Protein 0 g protein, Carbohydrate 0 g carbohydrate, Sugar 0 g sugar, Sodium 0 g salt, Fiber 0 g fibre
LENTIL PIE
Make and share this Lentil Pie recipe from Food.com.
Provided by Jana Steinhagen
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Bring the Potatos to the boil in salted water and add the broccoli after 5 minutes.
- Cook until very soft (about 15-20 minutes).
- Drain the water off and add the knob of butter and a grating of nutmeg.
- Then mash into a puree.
- Cut the vegetables into cubes and sautee in a litlle olive oil for 5 minutes.
- Add the Lentils, Tomato Passata and stock and bring to a simmer.
- Simmer on a very low heat for 35 minutes.
- Check the seasoning. Adjust salt and season with fresh ground pepper.
- Give it a stir every now and then and if it becomes to dry add a little more water to keep it going.
- Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash.
- Mix the cheese with the Breadcrumbs.
- Sprinkle over the cheese and breadcrumb mixture and bake in the oven at 170 degrees for 30 - 40 minutes until the top turns golden and crunchy!
Nutrition Facts : Calories 561.6, Fat 8.1, SaturatedFat 4.2, Cholesterol 16, Sodium 623.1, Carbohydrate 104.9, Fiber 18.1, Sugar 12.3, Protein 23.6
GREEK LENTIL PIE
I consider lentils a convenience food, so quickly do they cook. I used up the last of my ripe summer tomatoes in a simple lentil and tomato stew and used the leftover stew to fill an amazing Greek phyllo pie, an idea I came across when I was reading about all the things Greeks do with lentils in Diane Kochilas's "The Greek Vegetarian."
Provided by Martha Rose Shulman
Categories dinner
Time 1h30m
Yield 1 9-inch pie, serving 6
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon of the olive oil over medium heat in a medium-size heavy skillet and add onion. Cook, stirring, until tender, 5 to 8 minutes. Add a generous pinch of salt and garlic and stir together until fragrant, 30 seconds to a minute. Remove from heat.
- In a medium-size bowl combine cooked onion and garlic with lentils, herbs, and feta.
- Preheat oven to 375 degrees. Combine butter and remaining olive oil in a ramekin or pyrex measuring cup, or in a small pot, and heat gently until butter has melted. Brush a 9-inch straight sided tart pan or cake pan, either ceramic or metal, with butter and oil. Lay your phyllo dough out on a work surface and cover completely with a kitchen towel. Moisten another kitchen towel, and place on top of the dry towel. Remove phyllo one sheet at a time, replacing towels each time.
- Lay a sheet of phyllo in the pan, tucking it into the seam of the pan, with edges overhanging rim. Brush it lightly with butter and oil and turn pan slightly, then place another sheet on top, positioning it so that edges overlap another section of pan's rim. Continue to layer in 5 more sheets of phyllo, brushing each one with butter and oil and staggering them so that overhang on the rim of pan is evenly distributed and covers entire pan.
- Fill lined pan with lentil filling, then fold overhanging edges in over filling, brushing each one lightly with butter/oil mixture.
- Layer remaining 5 sheets of dough over top, brushing each sheet with butter and olive oil and rotating pan slightly after each addition. Crimp edges into sides of pan. Brush top with butter and oil. Pierce top of pie in several places with a sharp knife. Bake 45 to 50 minutes, until top is golden brown. Serve warm or at room temperature. Re-crisp phyllo before serving if necessary in a low oven for 10 to 20 minutes.
Nutrition Facts : @context http, Calories 379, UnsaturatedFat 10 grams, Carbohydrate 42 grams, Fat 18 grams, Fiber 10 grams, Protein 14 grams, SaturatedFat 8 grams, Sodium 475 milligrams, Sugar 4 grams, TransFat 0 grams
SPICED LENTIL & SPINACH PIES
Try these vegetarian pies with a spiced pastry glaze and surprise chutney middle. The lentils not only soak up all the flavours, they're filling and good for you, too
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 1h25m
Yield Makes enough filling for 6 individual pies
Number Of Ingredients 20
Steps:
- Heat the oil in a wide-based pan. Add the onion and cook over a low heat for 10 mins, stirring, until softened. Mix in the garlic, ginger and spices and cook for 1 min more. Tip in the lentils, pour over the vegetable stock, season and bring to the boil. Reduce the heat, then cover and cook for 20 mins until the lentils are tender.
- Meanwhile, heat half the butter in a large pan, add the spinach and cook until wilted. Season, then drain. Stir the spinach through the lentils with the lemon zest and juice and coriander, then leave to cool.
- Mix together all the ingredients for the egg wash. Assemble the pies as directed in the pastry recipe, adding a spoonful of chutney to the middle of each. Glaze with the spiced egg wash before baking.
Nutrition Facts : Calories 1055 calories, Fat 51 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 117 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium
More about "lentil pie recipes"
SAVORY LENTIL PIE [VEGAN] - ONE GREEN PLANET
From onegreenplanet.org
Estimated Reading Time 3 mins
LENTIL SHEPHERD'S PIE RECIPE - MASHED.COM
From mashed.com
LENTIL PIE - 8 RECIPES | WOOLWORTHS
From woolworths.com.au
LENTIL PIES RECIPE | CTV NEWS
From regina.ctvnews.ca
FRENCH LENTIL POT PIE – FLOURIST
From flourist.com
LENTIL SHEPHERD'S PIE - HAPPY FOOD, HEALTHY LIFE
From happyfoodhealthylife.com
LENTIL SHEPHERD’S PIE - LIVE NATURALLY MAGAZINE
From livenaturallymagazine.com
RED LENTIL MEATLESS TOURTIERE PIE - HOMEMADE & YUMMY
From homemadeandyummy.com
LENTIL SHEPHERD’S PIE - EASY PEASY FOODIE
From easypeasyfoodie.com
EASY LENTIL SHEPHERD'S PIE (VEGETARIAN) - SPEND WITH …
From spendwithpennies.com
LENTIL SHEPHERD'S PIE - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
LENTIL PIE RECIPE - GUIDE TO RECIPES
From guidetorecipes.com
CURRIED LENTIL HAND PIES - MY SAN FRANCISCO KITCHEN
From mysanfranciscokitchen.com
CURRIED LENTIL AND VEGETABLE PIE RECIPE
From wellbeing.com.au
OUR 15 BEST LENTIL RECIPES | ALLRECIPES
From allrecipes.com
LENTIL SHEPHERD'S PIE WITH PARSNIP MASH | FOODBYMARIA RECIPES
From foodbymaria.com
THE BEST LENTIL SHEPHERD'S PIE - IT DOESN'T TASTE LIKE CHICKEN
From itdoesnttastelikechicken.com
VEGETARIAN LENTIL SHEPHERD’S PIE – LENTILS.ORG
From lentils.org
HEALTHY MUSHROOM AND LENTIL PIE WITH GRAVY [OIL FREE]
From thishealthykitchen.com
HEART-WARMING LENTIL COTTAGE PIE - BITING INTO LIFE
From bitingintolife.net
LENTIL COTTAGE PIE - THE LAST FOOD BLOG
From thelastfoodblog.com
VEGETARIAN LENTIL POT PIE - DIETITIAN DEBBIE DISHES
From dietitiandebbie.com
THE BEST VEGAN LENTIL SHEPHERD'S PIE - RAINBOW PLANT LIFE
From rainbowplantlife.com
10 BEST RED LENTIL PIE RECIPES | YUMMLY
From yummly.com
LENTIL PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
HEARTY LENTIL SHEPHERD’S PIE - NUTMEG NOTEBOOK
From nutmegnotebook.com
LENTIL POT PIE - CHATELAINE
From chatelaine.com
VEGETARIAN LENTIL SHEPHERD'S PIE - HEALTHY SEASONAL RECIPES
From healthyseasonalrecipes.com
LENTIL VEGETABLE SHEPHERD'S PIE (VEGETARIAN) - EVERYDAY HEALTHY …
From everydayhealthyrecipes.com
LENTIL SHEPHERD'S PIE RECIPE? | BOB'S RED MILL BLOG
From bobsredmill.com
LENTIL SHEPHERD'S PIE RECIPE | COOKING LIGHT
From cookinglight.com
LENTIL POT PIE - EVERYDAY PIE
From everydaypie.com
VEGETABLE LENTIL PIE RECIPE | MYRECIPES
From myrecipes.com
LENTIL SHEPHERD'S PIE RECIPE - BBC FOOD
From bbc.co.uk
LENTIL SHEPHERD’S PIE RECIPE (VEGAN, VEGETARIAN, DAIRY FREE)
From theherbeevore.com
MUSHROOM LENTIL POT PIE (WITH PUFF PASTRY) - SUNGLOW KITCHEN
From sunglowkitchen.com
VEGAN LENTIL SAMBUSA PIE - VEGAN RICHA
From veganricha.com
LENTIL RECIPES | JAMIE OLIVER
From jamieoliver.com
SAVORY LENTIL MUSHROOM VEGAN HAND PIES - CONNOISSEURUS VEG
From connoisseurusveg.com
CHEESY POTATO AND LENTIL PIE – EASY CHEESY VEGETARIAN
From easycheesyvegetarian.com
LENTIL SHEPHERD'S PIE - VEGAN & GLUTEN-FREE - A VIRTUAL VEGAN
From avirtualvegan.com
RECIPES LENTIL AND POTATO PIE | SOSCUISINE
From soscuisine.com
LENTIL RECIPES | ALLRECIPES
From allrecipes.com
LENTIL SHEPHERD'S PIE RECIPE | GOOD FOOD
From goodfood.com.au
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love