Root Vegetable Pie

When the chilly winter evenings draw in, I feel the need to turn on the oven and cook something hearty for dinner.

The other night I combined roots and lentils in this simple casserole with a pie-crust top. It's a one-dish supper, although a side of sautéed greens would add extra color to the plate.

This is one of those meals everyone will love. If you can't find parsnips, use rutabagas or turnips or celeriac — whatever root vegetables you have. You can't go wrong with root vegetable pie.

Root Vegetable Pie
2 tbsp olive oil
2 potatoes, peeled and diced into bite-size pieces
2 parsnips, peeled and diced
2 carrots, sliced
2 medium onions, peeled and diced
3/4 cup frozen peas, defrosted
1 cup red lentils, picked over and rinsed
14oz can diced tomatoes
2 bay leaves
1 tsp salt
1 tsp ground cumin
1 tsp nutmeg
pastry for 1-crust pie
1 egg, beaten

Preheat oven to 375°F.

Sauté potatoes, parsnips, carrots and onions in olive oil for 5 minutes until soft. Add peas. Cover and cook on low for 10 minutes, stirring occasionally. Stir in lentils, tomatoes with their juice, bay leaves, salt, cumin and nutmeg. Cover and cook 10 minutes until soft, adding 1/2 cup water partway through so it stays moist. A little extra liquid is better than it being too dry.

Pour into a 2 quart shallow casserole. Dampen the rim of the dish. Roll the pastry out 2" wider than the dish. Cut a 1" strip off the outer edge of the pastry circle and line the rim of the dish with it. Dampen this with water and then put the pastry lid on top and seal well. Trim the edges and flute if desired. Cut small holes in the top to vent steam. Brush with the beaten egg.

Bake 45 minutes until golden.

Serves 8

Reheats well as leftovers.