~This pie is full of fresh herbs and will take you for a drive through the countryside~
Prep time: 30 minutes
Cook time: 30 minutes
For the mash potato
8 large potatoes peeled and cut into cubes
2 medium sweet potatoes peeled and cut into cubes (or 1 large)
3 Tbs non-dairy margarine
4 fresh sage leaves
Salt and pepper to taste
For the filling
2 tbs oil
1 diced onion
1/4 of a zucchini diced
4 large diced mushrooms
1 large minced garlic clove
1/4 cup of walnuts finely chopped
1 400g can of brown lentils
2 tbs red wine vinegar
1 tbs fresh chopped oregano
4 sprigs fresh thyme stems removed
1 tbs non dairy margarine
Salt and pepper to taste
Preheat oven to 200C.
Add potatoes and sweet potatoes to a large pot covering with water and boil until tender.
Meanwhile heat the oil in a large pan on medium heat and saute the onions for 2 minutes. Add the zucchini and cook for 4 minutes and then the mushrooms and garlic for another 4 minutes. Add in the walnuts and lentils and stir through, then add the red wine vinegar and reduce the heat to low and cook for 5 minutes. Add in the fresh herbs, margarine, salt and pepper to taste and cook for 2 minutes. Put aside and let it cool.
Once the potatoes are done, drain and mash them in the pot. In a small saucepan on low heat melt the margarine and then add the sage leaves. Let it cook for a few minutes until the leaves crispen up a bit but be careful not to burn them. About 4 minutes should do. Remove and discard the sage leaves and mix in the melted margarine through the mash along with the salt and pepper.
Grease a clay dish or oven dish 30cm x 20cm (12′ x 8′) with a little oil or line it with baking paper. Add half of the mashed potato to the dish pressing it down to the edges and evening out the surface. Add the filling and press it down to the edges and the rest of the mashed potato on top in the same process and smooth it out on top. With your clean finger poke a hole halfway through in the middle of each side parallel to the other. Drizzle a little oil in them and a little on top of the pie. Bake in the oven for 20-30 minutes depending on how crispy you like it.
Cooks tip: I like to take a fork and run some lines along the top of the pie or make a little pattern. It’s something my mum always did when she would make us potato pie and something I still like to do. I also sprinkled a little paprika on top and served it with some Verde sauce (green chilli) and salad.
I love baking in Earthenware wherever I can as I find it brings out the flavours even more and also has that rustic feel.