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Print Recipe

Spicy Vegetable Pie

This is such an easy pie recipe packed with delicious vegetables and a lovely chilli kick. A great way to fit in valuable vitamins and minerals and great for meal prepping.
(gluten, dairy free, vegetarian & vegan friendly)
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 4 minutes
Servings: 4

Ingredients

  • 1 Tin Drained kidney beans (240g)
  • 1 Tin Drained green lentils (235g
  • 1 Tin Chopped tomatoes (400g
  • 1 Tbsp Tomato puree
  • 1 Large Sweet potatoes 
  • 2 Large Carrot or 3 small carrots
  • 1 Large White onion
  • 3 Cloves Garlic crushed
  • 1 Tsp Paprika
  • 1 Tsp Coriander
  • ¼ Tsp Red chilli flakes
  • 2 Tbsp Extra virgin olive oil (for cooking)
  • 2 Cups Peas (frozen are fine)

Instructions

  • Peel and chop your sweet potatoes into cubes, add to saucepan, add water and leave to boil
  • When your sweet potatoes have softened drain, season with salt and pepper, mash & set aside
  • Set oven to 200∞Celcius (fan assisted)
  • Chop your onions & carrots (finely cube)
  • Crush your garlic
  • In a frying pan heat your olive oil
  • Add your onions and garlic and fry until browned
  • Add your carrots and stir in your tomato puree
  • Reduce the heat, add your coriander, paprika and chilli flakes & stir
  • Add your lentils & red kidney beans to the pan and stir until softened
  • Transfer mixture to a casserole dish and top with the mashed sweet potato (use a fork to spread)
  • Bake for 15-20 minutes (or when your sweet potato has lightly browned)
  • 13) Boil frozen fresh or frozen peas and serve on the side (these can also be added to the pie if you prefer)
  • 14) Your pie stores really well in the refrigerator for 3-4 days and can also be frozen to enjoy later also, enjoy!

Video

[embedyt] https://www.youtube.com/watch?v=qLD7K7PtVIw[/embedyt]

About the Author

A farmer’s daughter from Tipperary, Laurann has always had an appreciation for food, nutrition and health promotion.

Laurann has an honours BSc. Degree in Human Nutrition from the University of Nottingham and a Masters in Public Health Nutrition from University College Dublin. She is also an Associate Nutritionist with the Nutrition Society London.

With a passion for nutrition and experience working in Ireland and the UK,  Laurann uses her knowledge and skills to help people achieve optimum health and assists in the prevention and treatment of nutritional related problems through means of nutritional consultation, personalised diet plans, health promotion and education.

Connect with Laurann

About Us

Laurann has an Honours BSc. Degree in Human Nutrition from the University of Nottingham, a Masters in Public Health Nutrition from University College Dublin, is an Associate Nutritionist with the Nutrition Society London, a professional member of the Celiac Society Ireland, is registered with the Institute of Public Health Ireland and fully insured.

Monday - Friday 10am-8pm
Dublin-Kildare-Tipperary
085-7337432

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