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A tasty vegetarian twist on a classic, this tasty pie is what chilly winter days were made for.
20 May 2014
•1 min read
Prep Time: 15 mins
Cooking Time: 60 mins
Nothing beats using your own fresh produce or materials around the house. If you’re missing a thing or two, tick the items you need to add to your shopping list.
2 lb/1kg potatoes, peeled and diced
1 tablespoon oil
1 medium onion, chopped
1 stalk celery, finely chopped
1 large carrot, finely chopped
1 teaspoon curry powder
1 lb/500g jar low-sodium tomato-based pasta sauce
2 x 14oz/400g cans brown lentils, drained and rinsed or 3 ½ cups cooked brown lentils
1 cup frozen peas
1 tablespoon almond butter
½ cup soy or rice milk fortified with calcium/B12
Preheat oven to 350°F/180°. Place potatoes in a large saucepan and cover with hot water. Bring to a boil, then reduce heat and simmer until tender.
Heat oil in a medium pot and sauté onion, celery and carrot until soft.
Add curry powder and sauté for 1 minute.
Add pasta sauce, lentils and peas, and bring to a boil. Reduce heat and simmer for 5 minutes.
Drain potatoes, and add almond spread and soy milk. Mash until smooth.
Spoon lentil mixture into one large oven-proof dish or 6 one-cup small oven-proof dishes. Top with mashed potato.
Bake in a moderate oven for 40 minutes.
This recipe appears in the Complete Health Improvement Program (CHIP) Eat More recipe book.
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