Matty Lee has
teamed up with our nutrition guru Tiff for a savoury pie recipe. With only
340 kcals why not give it a try...
As a proud Yorkshireman I love a good pie, so here's the recipe I've worked on with our nutritionist Tiff. This works really well for an individual pie but I often double up and make an extra one for the next day!
My top tip for this one is get all your
prep done first to make it easier - that way you can just chuck it all in at the end!
Ingredients
- 1 medium parsnip (chopped)
- 3 new potatoes (chopped)
- 1/4 onion (chopped)
- 1 clove garlic (chopped)
- 2 bay leaves (optional)
- 1tsp dried herbs
- Handful of mushrooms/1 portobello mushroom
- 150ml vegetable stock
- 50ml milk
- 1tsp butter/olive oil spread
- 1 portion of red lentils (40g dried)
Method:
- First make sure you check the lentil packet and cook according!
- Grab a frying pan and your chopped ingredient and fry the chopped onions, garlic and mushrooms for 5 minutes until softened
- Boil the parsnip and potatoes and bubble away for 7-8 minutes until softened
- Add the cooked lentils, herbs, bay leaves and stock to the onion and mushrooms, stir, then simmer for 5 minutes – that is when the magic happens!
- Meanwhile, drain the cooked parsnips/potatoes, then mash or blend with the milk and butter until smooth and creamy - season with a pinch of salt and pepper
- Spread the mushroom and lentil mixture into a pie dish, then top with the mash
- Stick it in the oven at 200 degrees for 20 minutes until the top is golden
Bish, bash, bosh, you have yourself a healty pie!
Don’t forget to come see me at the National Cup next weekend or the FINA Diving World Series, in London in May - tickets for both events are on sale now.
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