1 sheet vegan puff pastry
1/4 cup brown or green lentils
1/4 cup brown rice
2 large potatoes, peeled and chopped
1/8-1/4 cup nondairy milk
1-2 tablespoons margarine
1 onion, diced
2-3 tablespoons Indian curry paste
1 (14 ounce) can chopped tomatoes
1 teaspoon chili paste, optional
2 small zucchini, carrots or other veggies, diced
1. Preheat oven to 350 degree F. Cut the pastry into the shape of your pie dish and gently press it in. Line with baking paper and fill with some dry beans or rice. Bake for 12-15 minutes, remove the paper and weights, then bake another 1-2 minutes. (If the base puffs up too much, just press it back down.)
2. Cook the lentils and rice together according to package directions, then salt to taste and drain. Boil potatoes in plenty of salted water, then drain and mash until smooth with margarine and milk.
3. Fry onion until golden and soft. Stir in the curry paste and warm until fragrant, then pour in the tomatoes. Add chili paste, if desired. Reduce heat. Simmer zucchini in the sauce until tender.
4. Stir together the lentils, rice and sauce. Fill pie to within a centimeter of the rim. Top with mashed potatoes and bake until reheated and golden-brown. Allow to cool, slice and serve.
Use any extra mash or filling for lunch the next day. Yum.