Name: Curried lentil pies
Cook time: 100 min
Total time: 100 min
Yield: 4
Ingredients: 2 tablespoon ghee (clarified butter); 1 medium_piece (150g) brown onion, chopped finely; 2 clove garlic, crushed; 4 centimetre (1½-inch) piece (20g) fresh ginger, grated; 1 fresh long red chilli, chopped finely; 1 large_piece (20g) carrot, chopped coarsely; 1 (150g) stalk celery, trimmed, chopped coarsely; 2 teaspoon black mustard seeds; 2 teaspoon ground cumin; 2 teaspoon ground coriander; 1 teaspoon ground turmeric; 1 1/2 cup (300g) brown lentils; 410 gram (13 ounces) canned crushed tomatoes; 2 cup vegetable stock; 2/3 cup (160ml) coconut milk; 1/2 cup (60g) frozen peas; 1/2 cup fresh coriander (cilantro) coarsely chopped; 600 gram (1¼ pounds) pumpkin, chopped coarsely; 2 medium_piece (400g) potatoes, chopped coarsely; 60 gram butter

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Ingredients

2 tablespoon ghee (clarified butter)

1 medium_piece (150g) brown onion, chopped finely

2 clove garlic, crushed

4 centimetre (1½-inch) piece (20g) fresh ginger, grated

1 fresh long red chilli, chopped finely

1 large_piece (20g) carrot, chopped coarsely

1 (150g) stalk celery, trimmed, chopped coarsely

2 teaspoon black mustard seeds

2 teaspoon ground cumin

2 teaspoon ground coriander

1 teaspoon ground turmeric

1 1/2 cup (300g) brown lentils

410 gram (13 ounces) canned crushed tomatoes

2 cup vegetable stock

2/3 cup (160ml) coconut milk

1/2 cup (60g) frozen peas

1/2 cup fresh coriander (cilantro) coarsely chopped

600 gram (1¼ pounds) pumpkin, chopped coarsely

2 medium_piece (400g) potatoes, chopped coarsely

60 gram butter

Method

1.Heat ghee in a large saucepan over low heat, cook onion, garlic, ginger, chilli, carrot and celery, stirring, until vegetables soften. Add seeds and spices, cook, stirring, until fragrant. Add lentils, tomatoes and stock, simmer, covered, stirring occasionally, for 1 hour or until lentils are tender. Stir in coconut milk, peas and coriander, season to taste.

2.Meanwhile, boil, steam or microwave pumpkin and potato until tender, drain. Mash pumpkin and potato with butter in a medium bowl until mixture is smooth.

3.Preheat oven to 220°C (200°C fan forced). Oil four deep 1¼-cup (310ml) ovenproof dishes.

4.Spoon lentil mixture into dishes, top with mashed pumpkin mixture. Bake, uncovered, 20 minutes or until browned lightly. If you like, sprinkle pies with black sesame seeds.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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