Wednesday 30 November 2011

Lentil Pie GF SCD

Gluten Free, Vegetarian and Vegan Lentil Pie

Lentil Pie is most definitely one of our favourite meals during the Winter months. It's the classic vegetarian or vegan version of cottage pie and it's a winner with everyone who tries it. This low carb version is topped with mashed swede and cauliflower to make it suitable for the SCD (Specific Carbohydrate Diet) but other options are equally as delicious.

Specific Carbohydrate Diet : swede, carrots, butternut squash, celeriac and cauliflower.

Gluten-free diet : potatoes, parsnips, swede, celeriac, carrots, sweet potatoes and butternut squash.

Lentil Pie GF SCD

1 large cauliflower
1 medium swede (rutabaga - not suitable for early SCD)
6 large carrots
2 medium onions
180g red lentils
400ml water or vegetable stock
225g cooked green lentils or 1 carton cooked organic green lentils
1 carton/tin organic tomatoes (nothing or just salt added)
350g organic passata
1 tsp dried oregano
1 tsp dried parsley or 1 tblsp fresh parsley chopped
extra virgin olive oil
sea salt & freshly ground black pepper

  • Set the oven to 180°C.
  • Chop the cauliflower, tip into a pan and simmer for about 15 to 20 minutes.
  • Chop the carrots and swede into small pieces and tip into a pan. Simmer for about 25 to 30 minutes.
  • Chop the onions finely.
  • Heat a tablespoon of extra virgin olive oil in a deep frying pan. Add the onions and cook over a low heat for about 10 minutes until soft.
  • Rinse the red lentils and tip into the pan with the water or vegetable stock, bring to the boil and simmer for about 10 minutes.
  • Pour in the chopped tomatoes.
  • Add the dried oregano then season well with sea salt and freshly ground black pepper, stir and cook for a further 10 minutes.
  • Add the parsley to the pan with the green lentils.
  • Pour in the passata.
  • Give everything a good stir and continue to cook for about 15 minutes stirring occasionally adding a little water if it looks a bit dry.
  • Pour into a deep oven proof dish.
  • Drain and mash the cauliflower. If you have a hand blender, blend until smooth. Season with salt and freshly ground black pepper.
  • Drain and mash the swede and carrots. Season with salt and freshly ground black pepper.
  • Spread a layer of swede and carrot mash on top of the tomato lentil mixture.
  • Spread the cauliflower purée on top of the swede and carrots.
  • Cook in the oven for 25 to 30 minutes.

Gluten Free, Vegetarian and Vegan Lentil Pie