Vegetable Pie with Potato Topping

A vegetarian version of the traditional Irish meat pie (orig. cottage or shepherds pie) with plenty of vegetables and a baked topping of mashed potatoes.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 50 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 900 g Potatoes, white

  • 3 spoons Oil, olive

  • 1 piece Onion, raw

  • 2 piece Small pumpkins

  • 1 piece Bell pepper, red, fresh

  • 1 piece Bell pepper, green, fresh

  • 3 pods Garlic, fresh

  • 240 g Tomato, pieces - can

  • 0.5 teaspoons Thyme, fresh

  • 0.5 teaspoons Spices, oregano, dried

  • 0.75 teaspoons Salt, table

  • 2 pinch Spices, pepper, black

  • 400 g Lentils, cooked, can

  • 30 g Butter, unsalted

  • 0.2 dl Milk, whole milk

  • 2 piece Egg, egg yolk, fresh

  • 30 g Cheese, Parmesan, grated

Steps

  1. Clean the zucchini, wash them, and cut them into smaller pieces. Wash the peppers, clean them (remove the stems and seeds), and also cut them into smaller pieces. Peel the onion and garlic, then finely chop them. Drain the lentils from the can, rinse them thoroughly under running water, and drain again.

  2. Peel the potatoes, clean them, and wash them well. If the potatoes are large, cut them into quarters; leave smaller potatoes whole or cut them in half. Place the potatoes in a pot and cover them with enough cold water to fully submerge them. Place the pot with the potatoes on the stove, and once it boils, add salt, reduce the heat, and cook the potatoes over medium heat for 10 to 15 minutes or until they soften.

  3. Meanwhile, heat oil in a larger pan and sauté the onion, stirring, until it becomes translucent. Add the peppers and zucchini, and sauté everything together, stirring occasionally, for another 5 minutes. Then add the garlic and sauté just until fragrant (about 1 to 2 minutes). Stir in three-quarters of the tomato into the sautéed vegetables. Season with salt and pepper to taste, bring to a boil, then reduce the heat and simmer for another 5 minutes.

  4. Drain the cooked potatoes. Return them to the pot and mash them together with butter and milk.

  5. Preheat the oven to 190 degrees Celsius. Add the remaining tomato, drained lentils, thyme, and oregano to the pan with the sauce. Mix everything well and cook for another 3 minutes. Stir the egg yolk and grated Parmesan into the mashed potatoes.

  6. Transfer the vegetables from the pan to a deep baking dish and spread them evenly. Spread the mashed potatoes over the vegetables. Use a fork to create a decorative pattern, then place the baking dish in the preheated oven for 20 to 25 minutes, until the top of the pie turns golden brown.

  7. Serve the baked pie immediately. As a side dish, you can offer a large bowl of seasonal salad.

Nutrition Information (Per 100g)

  • Calories: 81.64 kcal
  • Fat: 2.37 g
    • Saturated Fat: 0.79 g
  • Carbohydrates: 11.86 g
    • Sugars: 1.01 g
  • Protein: 2.42 g
  • Fiber: 2.46 g

Advice

Optionally, add any vegetables of your choice to the vegetable sauce (carrots, peas, green beans, corn, etc.).