Super Vegetarian Pie Recipe

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serves: 4 - 6
Skill: easy


  • For the mash:
1 celeriac, peeled and chopped
300g parsnips, peeled and chopped (about 2)
375g sweet potato, peeled and chopped (about 2)

  • For the filling:
2tbsp sunflower oil

  • 2 medium onions, peeled and chopped
  • 1 medium carrot, peeled and chopped

  • 1 stick celery, chopped

  • 2 garlic cloves, crushed

  • 200g chestnut mushrooms, chopped
  • 250ml vegetable stock (we used Knorr Vegetable Stock Pot)

  • 250g cooked Puy lentils (we used Merchant Gourmet)

  • 2tbsp soy sauce
  • You will need:
an ovenproof dish, around 2-litre capacity


  • Start with the mash: simply put all the veg in a saucepan, bring to the boil then simmer until tender, about 20 minutes. Drain and mash together. Season and set aside.

  • For the filling, heat the oil in a sauté pan and cook the onions, carrot and celery until tender. Add the garlic and mushrooms and cook for a further 10 minutes or until tender. Add the stock, lentils and soy sauce. Bring to the boil, taste for seasoning then put into the dish. Top with the mash.

  • Heat the oven to 200C, gas 6. Bake until piping hot and the mash has browned slightly – about 30 minutes.

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(29 ratings)
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