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300g approx Green or brown lentils
700ml (approx) hot water
a couple of sticks of celery finely chopped
2 chopped carrots
1-2 teaspoons dried mixed herbs (or any herbs you enjoy)
3 tablespoons (approx â€“ add more or less to your own taste) tamari / soy sauce
Root Mash topping:
1 turnip â€“ peeled, cut into chunks and steamed until soft
about 4 or 5 medium parsnips â€“ peeled, cut into small chunks and steamed until soft
50g (approx) butter or vegan margarine
2 tablespoons (approx) milk or non-dairy milk (optional)
salt & pepper
Preheat grill to hot setting
Put lentils in a pan with the hot water. Cook as directed until the lentils are soft
Cook the turnip and parsnip at the same time as the lentils â€“ steaming until soft.
Steam the carrots and celeryuntil cooked retaining a little bite. (carrots take much longer than celery so steam in separate parts of the steamer)
Drain the lentils and spoon into a bowl. Mash with a potato masher, then add the celeryand carrots, herbs, seasoning and soy sauce/tamari. Mix well then spoon the mixture into a large pie dish.
Mash the turnip & parsnip, mix together, add margarine and milk if using. Season to your taste. Spoon the root mash mix over the lentil mixture. Smooth out the mash â€“ if you want you can then use a fork to press into the mash to create a little texture, making lines.
Pop under a medium/hot grill for about 10 minutes to brown the top
Great served with steamed green veggies.
You can use any vegetables â€“ courgettes are also good in the pie, use what you like, just watch out for things which take different cooking times. You could also experiment with the topping