potato and lentil pie

serves 8

SPELT PASTRY

120 g (4¼ oz/¾ cup) spelt flour

110 g (3¾ oz/¾ cup) self-raising spelt flour

½ teaspoon salt

2 tablespoons olive oil

LENTIL FILLING

1 tablespoon olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

½ red capsicum (pepper), seeded, membrane removed and finely chopped

4 button mushrooms, finely chopped

400 g (14 oz) tin chopped tomatoes

1 tablespoon tomato paste (concentrated purée)

1 small carrot, grated

1 small zucchini (courgette), diced

1 tablespoon vegetable stock (bouillon) powder

400 g (14 oz) tin brown lentils, rinsed and drained

95 g (3¼ oz/½ cup) cooked brown rice

¼ cup chopped flat-leaf (Italian) parsley

POTATO TOPPING

3 large all-purpose potatoes, diced

½ teaspoon sea salt

2 tablespoons oat milk

1 tablespoon olive oil

pinch paprika

Grease a 23 cm (9 inch) round pie dish, about 4 cm (1½ inches) deep.

To make the spelt pastry, sift both of the flours and salt together into a large bowl. Using your fingers, rub the oil into the flour until the mixture resembles fine breadcrumbs. Gradually stir in 80 ml (2½ fl oz/¹/₃ cup) boiling water until the mixture forms a dough. Turn out onto a lightly floured surface and knead the dough gently until smooth. Roll the pastry between two sheets of baking paper to a circle about 3 mm (¹/₈ inch) think. Carefully lower the pastry into the dish to line, trimming any excess. Set aside.

To make the lentil filling, heat the oil in a large saucepan over medium–high heat. Add the onion, garlic and capsicum and cook for about 5 minutes, stirring often, until the onion softens. Add the mushroom and cook for 5 minutes, or until softened. Add the tomatoes, tomato paste and 185 ml (6 fl oz/¾ cup) water. Bring to the boil. Add the carrot, zucchini, stock powder, lentils and rice. Reduce the heat to medium–low and simmer, uncovered, for 10 minutes, or until the vegetables are tender and the mixture has thickened. Stir in the parsley and set aside to cool.

Preheat the oven to 200°C (400°F/Gas 6).

To make the potato topping, cook the potato in a large saucepan of boiling water for 15 minutes, or until very tender. Drain well and mash together with the salt, oat milk and oil until well combined and smooth.

Spoon the cooled lentil filling over the pastry in the dish and layer the mashed potato over the top. Sprinkle with the paprika and bake for about 40 minutes, or until the topping is lightly browned. Remove from the oven and allow to stand for 10 minutes before cutting into slices and serving.