1 large or 2 small sweet potatoes
2 white onions
3 cloves garlic
2 carrots, diced
2 sticks of celery
1 sprig rosemary
1 sprig thyme
2 bay leaves
1 tsp smoked paprika
1 tbsp dried porcini mushrooms
250ml vegan red wine
200g puy lentils, soaked overnight
150g broad beans & peas
2 tins tomatoes, squashed by hand
The Allotment Pie Is a delicious vegan pie made from seasonal allotment veggies. The best thing about this recipe is that once you have made your base stew you can add any variety of seasonal vegetables and it will be delicious! Peas and broad beans in the spring, through to squashes and pumpkins in the autumn. For this recipe, as we are nearing spring, I have used broad beans & peas.
Pre heat oven to 180C. Start by roasting the sweet potatoes by seasoning the potatoes with olive oil, salt and pepper, cover each potato with tin foil and roast in the oven for 30 minutes. Once cooked remove the skins from the potatoes, mash and season to taste.
In a medium size pot, fry the onions, celery, carrots, garlic and herbs in olive oil for 15 minutes until soft. Rehydrate the porcini mushroom with some boiling water, once cool, finely chop and add to the sweated vegetables. Add the red wine and reduce by half. Add the tomatoes, smoked paprika and lentils and slowly cook for 30 minutes then add the peas and broad beans.
Place the cooked stew into an oven proof dish and top with sweet potato. Bake in the oven for 20 minutes until golden brown.