Classic comfort food. This pie is loaded with vegetables and topped with creamy and smooth potato mash😋

I used @grove.avocado.oil with mashed potatoes instead of regular butter. The potatoes came out super creamy and perfectly fluffy👌


  • 1 tablespoon avocado oil

  • 1 small white onion, finely diced

  • 2 garlic cloves

  • 1 carrot, diced

  • 1/2 cup green peas

  • 1 yellow pepper, diced

  • 1 green pepper, diced

  • 1 cup cooked or canned brown lentils

  • 2 tablespoon all-purpose flour

  • 300 ml water/vegetable stock

  • 5 potatoes, peeled

  • 1/4 cup avocado oil

  • 1/2 cup soy milk

  • salt and pepper, to taste

  • fresh parsley, for garnishing


  • Cook potatoes in a boiling water until tender. While potatoes are cooking
  • In a frying pan heat olive. Add in onions and garlic. Cook for 5 minutes.
  • Add in the rest of the vegetables and cook for another 10-15 minutes.
  • Add in lentils, water/stock and flour. Cook for another 5 minutes until the mixture thickens.
  • Lift the dough into a 10x20cm tin. Set aside to rise.
  • Drain potatoes, return them to the pot and add in avocado oil, milk and cheese.
  • Mash potatoes using a potato masher until smooth.
  • Preheat oven to 180C and grease a baking dish.
  • Transfer the vegetable mixture into the prepared baking dish and top with potato mash.
  • Bake for 20 minutes or until golden. Serve warm garnished with fresh parsley and enjoy.

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