Lentil Bolognese Pie with Cornbread Crust
Ingredients
For the lentil bolognese
2 tbsp Olive Oil
1 Onion finely chopped
1 Carrot finely chopped
3 Sticks Celery finely chopped
2 cloves Garlic finely chopped
8 Mushrooms finely chopped
1 handful fresh chopped Parsley
1 tsp Dried Oregano
1 tsp Smoked Paprika
1/4 cup Red Wine
2 tbsp Caramelised Balsamic
2 cans chopped Tomatoes (or 5 large fresh, chopped)
2 cups Vegetable Stock/Bone broth
1/2 cup Dried French Puy Lentils
1 tsp liquid Smoke
2 Bay Leaves
Chilli Flakes to taste
2 tbsp Olive Oil
1 Onion finely chopped
1 Carrot finely chopped
3 Sticks Celery finely chopped
2 cloves Garlic finely chopped
8 Mushrooms finely chopped
1 handful fresh chopped Parsley
1 tsp Dried Oregano
1 tsp Smoked Paprika
1/4 cup Red Wine
2 tbsp Caramelised Balsamic
2 cans chopped Tomatoes (or 5 large fresh, chopped)
2 cups Vegetable Stock/Bone broth
1/2 cup Dried French Puy Lentils
1 tsp liquid Smoke
2 Bay Leaves
Chilli Flakes to taste
For the cornbread
2 Eggs/Chia Eggs (1tbsp chis seeds with 3 tbsp warm water set for 15 mins)
1 1/2 tbsp Maple Syrup or Honey
2 tbsp Olive Oil
1 tsp Baking Powder
1/2 cup Maize Flour or fine Corn Meal
1/2 cup Gluten Free Flour
1/2 tsp Salt
1 tsp Lemon Juice
2/3 cup Almond Milk
1 tbsp chopped Rosemary (optional)
Instructions
- Heat olive oil in a wide, deep saucepan or frypan.
- Add onion, carrot and celery and cook over a low-medium heat until softened, then add garlic, mushrooms, parsley, chilli, oregano, bay leaves, and smoked paprika.
- Season with a small sprinkle of salt to help the mushrooms release their juices. Continue to cook, stirring often, until golden and fragrant, approx 20 minutes.
- Add the red wine and stir for a couple of minutes before adding tomatoes, balsamic, stock/broth, lentils and liquid smoke.
- Bring to a simmer, and leave to cook gently for 45-60 minutes, stirring occasionally.
- Add approx 2 cups of water as needed until lentils are cooked and sauce is thick and rich. Season to taste and remove bay leaves.
- Preheat oven to 200C.
- In a small bowl mix milk and lemon juice.
- In a large bowl, whisk together flour, cornmeal, baking powder, salt and rosemary before whisking in the milk mixture, eggs, oil and syrup.
- Stir until just combined, don’t worry about any small lumps.
- Add lentil sauce to baking dish then gently spoon the cornbread batter on top before baking for 25-30 mins until golden. Run knife around edges before serving.
