Coleen's comfort pie
We're heading back to Coleen’s kitchen kingdom. Col's teaching us some of her favourite vegan dishes, with help from her daughter Ciara as sous chef. This week, it's her comfort pie!
Coleen's comfort pieServes 4For the Filling:Splash olive oil1 large onion, diced4 cloves garlic, crushed2 tsp dried thyme (or 1 tbsp thyme leaves, roughly chopped) 2 tbsp tomato puree60ml red wine (optional)¾ tsp sweet paprika600-700ml vegetable stock250g brown or green lentils2 tsp soy sauce2 tsp vegan worcester sauceSea salt and pepperFor the mash:600g potatoes for mashing, chopped200g cauliflower florets30g vegan butter or olive oil60ml dairy free milk alternative1 tbsp nutritional yeast (optional)Method:
For the filling: Heat the oil in a shallow ovenproof casserole dish or pan, or if you do not have an ovenproof dish or pan, cook the filling in a pan and transfer to a baking dish. Add the onion and a pinch of salt and cook, stirring occasionally for 10 minutes until browned. Stir in the garlic and thyme.
Add the tomato puree and cook for a few minutes. Pour in the wine (if using), stirring up any browned bits from the pan. Cook for 3-4 minutes to cook off the alcohol.
Add the paprika and 600ml of the vegetable stock, lentils, soy sauce and vegan worcester sauce. Increase the heat and bring to a boil, then reduce the heat and simmer for 25-30 minutes stirring occasionally, adding more stock if needed. Cook until thickened and the lentils have softened. Taste for seasoning. Leave to sit for 10 minutes before topping with the mashed potatoes. This helps to stop the potatoes from sinking into the cooked filling.
For the mash: While the filling is cooking, place the potatoes in a saucepan with just enough water to cover. Place the cauliflower in a colander or steamer over the top of the pan. Bring to a boil and cook for 15 minutes or until the potatoes are cooked and the cauliflower is tender.
Drain the potatoes and add the cauliflower and mash together. Stir in the vegan butter or olive oil, milk alternative, nutritional yeast (if using) and season with salt and pepper.
Preheat the oven to 190C/gas 5.
Spoon and spread the mashed vegetables over the top of the lentil filling. Drizzle with olive oil, salt, pepper and extra thyme leaves (if using fresh sprigs if liked). Bake for 20 minutes until golden.
Serve with vegetables of your choice.