Serve your family our hearty meat-free pie for dinner. The rich umami sauce is made with soy and mustard powder, and pumpkin seeds add a good crunch
Prep:15 mins
Serves 6
2 onions, finely chopped2 carrots, finely chopped2 celery sticks, finely chopped2 tbsp olive oil4 garlic cloves, crushed200ml red wine (check the label to ensure it’s vegan if needed)½ bunch of thyme, leaves picked2 tbsp tomato purée2 tbsp soy sauce2 tsp caster sugar2 tsp red wine vinegar2 x 400g cans cooked green lentils, drained400g can chopped tomatoes
STEP 1Tip the onions, carrots, celery and olive oil into a large saucepan. Cook over a medium heat for 8-10 mins until softened, add the garlic and fry for another minute. Pour in the wine to deglaze the pan (scraping up any bits stuck on the bottom), and simmer for 2 mins until most of the wine has evaporated.STEP 2Add the thyme, tomato purée, soy sauce, caster sugar and vinegar to the pan and stir to combine. Tip in the lentils, tomatoes and 100ml water and simmer for 10-12 mins until reduced and thick enough to coat the back of a spoon.STEP 3Meanwhile, make the mash topping. Bring a large pan of water to the boil, add the sweet potatoes and simmer for 10-15 mins until cooked all the way through. Drain, then add the dairy-free margarine, mustard powder and milk, and mash until smooth along with plenty of salt and pepper.STEP 4Heat the oven to 200C/180C fan/gas 6. Season the filling and pour it into a 25cm x 20cm x 7cm casserole dish. Top with the mash, starting with spoonfuls on the outside corners and working your way inwards so the filling doesn’t spill out. Sprinkle the pumpkin seeds on top and bake for 30-35 mins until golden and bubbling. Once baked and left to cool, the pie will keep frozen for up to three months. Defrost thoroughly overnight, then reheat in the oven until piping hot.
