This gluten free, dairy free and wheat free lentil potty pie recipe by Integrative Nutritionist, Chef and Author of ‘Heal Your Gut’ Lee Holmes is comfort food with a healthy twist and a great way to sneak in some vegies for those fussy eaters. Love it!
Ingredients for filling
1 TBS extra virgin olive oil
1 brown onion chopped finely
1 ½ cups of mushrooms chopped
1 zucchini diced small
3 cloves garlic minced
Good pinch oregano
2 tsps. dried thyme
Celtic Sea salt
1 cup carrots diced
Freshly cracked black pepper to taste
¾ cup lentils (rinsed)
3 cups vegetable stock (sugar and additive free)
1 TBS wheat free tamari
½ cup frozen or fresh peas
Ingredients for Cauliflower Mash
1 cauliflower, cut into florets
1 TBS butter
1 TBS nutritional yeast flakes
Cauliflower mash method
Put the florets in a steamer over a saucepan of simmering water and cook, covered, until tender — the florets can be verging on soft, but shouldn’t be falling apart.
Transfer the cauliflower to a blender or food processor and add butter, yeast flakes, a pinch of sea salt and a few grinds of black pepper.
Blend until smooth.
Potty Pies Method
Preheat oven to 200 degrees Celsius
Make cauliflower mash and let stand
Heat the oil in a saucepan over medium-high heat
Add the onions, and sauté until translucent, about 4 minutes
Add the mushrooms, zucchini, garlic, oregano, thyme, and season and cook for 5 mins
Add carrots, lentils and stock. Cover and bring to a boil, then lower heat and cook for 20 minutes until stock has evaporated, then stir in tamari, and peas
Transfer mixture to individual pie dishes
Gently spoon the pre made cauliflower mash over the top, scraping a fork across the surface to create little trenches in the mash.
Bake for 20 minutes, or until the mash has a crispy top
Remove the pie from the oven
Yum, Yum! Enjoy!!
Want more nutrition tips from Lee Holmes? Watch her on The Love Destination Expert Series.