Preparation time is 25minutes
Cook time is 50minutes
Total time is 1hours 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
- 2 medium carrots, peeled and sliced
- 800grams butternut squash, peeled and diced
- 4tablespoons olive oil
- 1 large onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 1teaspoons sage, dried
- 3tablespoons plain flour
- 1 1/2 cup vegetable stock, hot, made with 1 stock cube
- 1 cup milk
- 200grams kale, destalked and chopped
- 250grams puy lentils, ready cooked
- 200grams puff pastry, ready rolled
Nutrition per serving
3100kJ / 740Cal
3100 Kilojoules or 740 Calories
36% of daily energy intake*
Protein
24.6grams
Fat
31.0grams
Carbs
88.2grams
Sugars
16.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This hearty and filling vegetarian pot pie is delicious and so simple to make. You can also use vegetarian pastry and almond milk to make it vegan-friendly.
Method
Step 1 of 4
Pre-heat the oven to 180°C/160°C fan-forced. Toss the carrot and butternut squash in a roasting tin with 2 tablespoons of oil and roast for 30 minutes.
Step 2 of 4
Heat a tablespoon of oil in a large pan on medium high heat and cook the onions for 5 minutes. Add the garlic and sage and cook for 2 minutes.
Step 3 of 4
Sprinkle the mix with flour and cook for 2 minutes. Gradually pour in the vegetable stock and milk and cook for 2 minutes, whisking until smooth and thick. Tip in the kale, roasted vegetables and lentils and mix well to coat.
Step 4 of 4
Pour the mix into a baking dish. Roll out the pastry to make a lid large enough to cover the filling and crimp the edges to seal. Brush with olive oil, make a couple of cuts on the surface to let out the steam and bake for 20-25 minutes until the pastry is puffed and golden.
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