Monday - Friday 10am-8pm



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


  • 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)


  • 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!


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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


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