Low FODMAP lentil pie
Gluten free
Vegetarian
Ingredients
2 celery stalks, chopped
2 large carrots, diced into small cubes
2 tbsp of garlic infused olive oil
250ml of passata
2 tbsp of tomato paste
1 cup of Massel’s onion and garlic free stock
2 bay leaves
2-3 sprigs of fresh thyme or rosemary (dried herbs will also work for this recipe)
1 x 400g can of lentils
800g potato, washed and halved
100g butter
½ cup milk
100g grated cheese + 1 handful
Method
- Preheat oven to 200°C
- In a medium saucepan, heat olive oil over a medium heat and cook celery and carrot for 2 minutes, stirring.
- Add the passata, tomato paste, stock, herbs of choice and bay leaves. Stir to combine. Bring to the boil, reduce and simmer uncovered for 15 minutes.
- Meanwhile, cook the potatoes in boiling salted water until tender. Drain and mash with milk, butter and cheese and set aside.
- Once the sauce has finished simmering and the vegetables are tender to pierce with a fork, stir through the lentils and season with salt and pepper to taste.
- Spread the lentil mixture into a casserole dish and top with the mashed potato. Sprinkle a handful of cheese over the top and bake in the oven for 15 minutes or until golden on top.
- Serve on its own or with a side salad.
Need more protein?
Add nutritional yeast to the potato.
