Miso flavoured lentil pie topped with root vegetable mash.


Makes 8

1 tsp olive oil (or 60 ml water/veg stock for oil free version) 

1 medium onion, chopped 

1 large carrot, grated

Serves 4

1 cup Puy lentils, soaked for 3 hrs or over night

1 tbs olive oil

1 onion, chopped

3 cloves garlic, crushed

2 peppers (green, red), chopped into 1cm pieces

1 tablespoon of tomato puree

1 tin of chopped tomatoes

1 cup vegetable stock (I use Marigold) 

2 heaped teaspoons red or brown miso

Root mash

400g sweet potato, (1 large)

300g carrots (4 medium) 

500g parsnips (2 large) 

1tbs olive oil 


200g creme fraiche ( I used dairy free Oatly)


  1. Bring the lentils to a boil in 3 cups of water. Cook till just tender about 25min. 
  2. Cut up the root vegetables into even pieces (about 2-3cm), toss in 1 tbs olive oil season with salt and roast in 200C oven for 40min or until vegetables are tender. 
  3. In a sauce pan heat the olive oil (or 60ml of water), add the onions, garlic and peppers till softened. 
  4. Add tomato puree cook for 1min before adding the tinned tomatoes, stock and drained lentils. Simmer for 20 minutes till the sauce thickens. 
  5. Stir in the miso paste, make sure it is evenly distributed. 
  6. Spread the lentil mixture in a baking dish. 
  7. In a food processor, puree the roasted vegetables with the creme fraiche, season. Spread the mash on top of the lentils. 
  8. Bake for 30min. 

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