Leek and lentil pie

British Pie Week is observed this week and I thought that I would participate with a pie recipe. I made an ultra savoury leek and lentil pie with a twist. This pie doesn't contain just leek and lentils, there is also a hint of tarragon and cider running through, all covered by a savoury skin-on potato mash (the best kind!). The method of making this pie is very straight forward. I served the pie with veggie sausages and a carrot ribbon salad. It was a really filling and nice wintery dish, just in time before spring has fully come here.

This recipe is very easy to veganise by substituting the butter and leaving out the cheese from the mash. I just wanted to make the mash rich and savoury by adding some of that lovely Havarti. And here's my recipe.

Ingredients

Topping:

500 g ruby gem potatoes

2 tsp salt

25 g butter

30 g aged Havarti cheese

Filling:

1 onion

4 garlic cloves

4 leeks

25 g butter

100 ml dry cider

1 tbsp vegetable stock powder

Salt and ground black pepper to taste

Small bunch fresh tarragon

½ cup puy lentils

Sides:

Veggie sausages, Cumberlands by the Secret Sausages

Carrot ribbon salad made from one orange and one yellow carrot

Method

Cook the potatoes to make the mash topping. Save also some of the potato cooking water for the mash. Mash the potatoes with little cooking water, salt, butter and cheese.

Slice the leeks and chop the onion and garlic finely. Heat the butter in a saucepan and start cooking the onion and garlic in there. After a while add the leeks and cider and let simmer under the lid. Add the seasoning.

Cook the lentils separately and then add them to the leeks.

Place the leek and lentil mix into an oven dish and cover it with the mash.

Bake in the oven at 180 C for about 30-40 minutes until the potato topping is little crispy and golden brown.

Serve and enjoy!

I want to share this recipe with My Legume Love Affair hosted this month by Shaheen from Allotment 2 Kitchen.

Your VegHog