Recipe(tried): Big Curried Lentil Pie (Easy Vegan Pie)

BIG CURRIED LENTIL PIE

This is delicious especially in winter - even meat eaters like this one. Eat it with tomato or sweet chilli sauce.

3 sheets frozen shortcrust or puff pastry (check ingredients for animal products or nasty preservatives)
1 tin cooked brown lentils (reserve a little liquid)
1 onion, chopped
2 cups chopped vegetables: carrots, broccoli, pumpkin, cauliflower, peas, beans etc - steamed or boiled until just soft
1/2 cup grated soy cheese (optional)
1 tablespoon cornflour or wholemeal flour
1 tablespoon curry powder
Other spices to taste - zap up with paprika, coriander and cumin
salt and pepper

Line a deep pie dish or cake tin with pastry.

Drain cooked vegetables and place in a bowl, add the onion. Pour a little of the lentil water into the bowl, drain the rest and add the lentils to the mixture, mix well.

Add cornflour, cheese and spices. The mixture should not be too sloppy - if it is, add more cornflour. Cover with a sheet of pastry, prick holes in the top.

Bake for about 25 minutes at 180 degrees Celcius (350 degrees F) until golden. Insert knife to check the inside has firmed.

SHEPHERDS PIE OPTION:
This is for those days when you don't have pastry, but lots of potatoes in the cupboard. Put the lentil & veg filling in a pie dish and top with plenty of mashed potatoes. Sprinkle with chopped parsley and / or grated soy chees - bake until golden, about 15 minutes.