Double-potato, mushroom and lentil pot pies

You Will Need:

  • 4 sheets frozen dairy-free puff pastry
  • 2-3 tbls olive oil
  • 3 celery stalks, finely diced
  • 2 carrots, halved lengthways and cut into 5mm thick half moons
  • 1 large golden onion, finely diced
  • 3-4 large field mushrooms, cut into large wedges or sliced
  • 3 garlic cloves, crushed
  • 1 tsp dried sage
  • 1 tsp ground coriander
  • 3 thyme sprigs
  • 1 tsp finely chopped rosemary
  • 3 waxy potatoes, peeled and cut into 2-3cm cubes
  • 1 small sweet potato, peeled and cut into 1-2cm cubes
  • 1 cup red wine
  • 2 x 400g tins lentils, drained but not rinsed
  • 2 bay leaves
  • 2½ cups Massel beef-style stock
  • ⅓ cup vegan Worcestershire sauce (order it here, or make your own), to taste
  • 2 tbls soy sauce or tamari, to taste
  • 1 heaped tbls cornflour or Gravox Supreme gravy powder
  • 1 cup fresh or frozen peas
  • 2-3 tbls roughly chopped parsley
  • dairy-free milk, for brushing
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Double-potato, mushroom and lentil pot pies

Tender, bite-size pieces of potato, mushroom and carrot nestle in a hearty red wine and thyme lentil gravy. Golden flaky pastry tops it off!

Directions:

Variation:

Mix and match with your favourite veggies — corn kernels and pumpkin would also be delicious.


Animals AustraliaThis and other recipes can be found at: WhyVeg.com/recipes
WhyVeg.com is an initiative of Animals Australia.
www.AnimalsAustralia.org