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  • Recipe Room  »  Potato and Lentil Pie

    8

    Ingredients

    Spelt Pastry

    • ¾ cup spelt flour
    • ¾ cup self-rising spelt flour
    • ½ teaspoon salt
    • 2½ tablespoons olive oil

     Lentil Filling

    • 4 teaspoons olive oil
    • 1 small yellow onion, finely chopped
    • 2 garlic cloves, crushed
    • ½ red pepper, seeded, membrane removed and finely chopped
    • 4 button mushrooms, finely chopped
    • 14 oz can chopped tomatoes
    • 4 teaspoons tomato paste
    • 1 small carrot, grated
    • 1 small zucchini, diced
    • 4 teaspoons vegetable bouillon
    • 14 oz can brown lentils, rinsed and drained
    • ½ cup cooked brown rice
    • ¼ cup chopped flat-leaf (Italian) parsley

    Potato Topping

    • 3 large all-purpose potatoes, diced
    • ½ teaspoon sea salt
    • 2½ tablespoons oat milk
    • 4 teaspoons olive oil
    • pinch paprika

    Potato and Lentil Pie

    Method

    Grease a 9 inch round pie dish, about 1½ inches deep. To make the spelt pastry, sift both of the flours and salt together into a large bowl. Using your fingers, rub the oil into the flour until the mixture resembles fine breadcrumbs. Gradually stir in 1⁄3 cup boiling water until the mixture forms a dough.

    Turn out onto a lightly floured surface and knead the dough gently until smooth. Roll the pastry between two sheets of parchment paper to a circle about 1⁄8 inch thick. Carefully lower the pastry into the dish to line, trimming any excess. Set aside.

    To make the lentil filling, heat the oil in a large saucepan over medium–high heat. Add the onion, garlic and pepper and cook for about 5 minutes, stirring often, until the onion softens. Add the mushrooms and cook for 5 minutes, or until softened. Add the tomatoes, tomato paste and ¾ cup water. Bring to a boil.

    Add the carrot, zucchini, bouillon, lentils and rice. Reduce the heat to medium–low and simmer, uncovered, for 10 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the parsley and set aside to cool.

    Preheat the oven to 200ºC. To make the potato topping, cook the potatoes in a large saucepan of boiling water for 15 minutes, or until very tender. Drain well and mash together with the salt, oat milk and oil until well combined and smooth. Spoon the cooled lentil filling over the pastry in the dish and layer the mashed potato over the top. Sprinkle with the paprika and bake for about 40 minutes, or until the topping is lightly browned.

    Remove from the oven and allow to stand for 10 minutes before cutting into slices and serving.

    “LivWise” by Olivia Newton-John, published by Murdoch, RRP $39.99 available where books are sold. 

    Submitted by
    Olivia Newton-John

    Tips and Tricks

    • Potatoes do best stored in a dark cool environment. Keep them out of the fridge and out of sunlight if you can – this will help prevent sprouting and shrivelling. The back of a cupboard or the bottom of a pantry are ideal.

    • Keep parsley in a glass of water and wrapped in a plastic bag in your fridge. Parsley should last a week or so stored in this way. Remember to change the water regularly to prevent mould and decay.

    • Cooked rice can be frozen and saved for another meal. We recommend consuming within 2 weeks of freezing for maximum taste and to avoid freezer burn.

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