Thursday, October 29, 2009
VeganMoFo: Homestyle Lentil Pie
It's getting nice and fall-like around here. Last night I wore warm socks and a sweatshirt to bed. Time for comfort fall food! I had this pie in mind because I just stocked my pantry with HP Sauce which is the secret ingredient in this dish. I adapted this recipe and change a few things. I used 1/2 cup green lentils to 2 cups water, a can of drained diced tomatoes and extra HP Sauce. I also had to cook the lentils a lot longer, more like 20-25 minutes or so and I had to add a little water here and there when it got too dry. Once the lentils were soft and slightly mushy which is how I like it, that's when I decided it was ready to pour into a casserole and topped with mashed potato.
NOTE: IF you can't find HP Sauce, Pickapeppa sauce is a good stand in and is available at major grocery chains like Vons.
Here's the filling before being covered with potato.
Here it is out of the oven.
I had a bit for lunch. Delicious!