Vegetable stew pie with mashed potato topping

Ingredients

• 2 carrots, for the stew
• 2 turnips, for the stew
• 4 potatoes, for the stew
• 2 parsnips, for the stew
• 4 onions, for the stew
• 4 tomatoes, for the stew
• 2 teaspoons lemon juice, for the stew
• 2 teaspoons vegan butter, for the stew
• 1 tablespoon whole wheat flour, for the stew
• 700 g potatoes, for the mash
• 15 g vegan butter, for browning
• Salt to taste

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Instructions

1. For the vegetable stew, peel the potatoes and onions and scrape the carrots, turnips and parsnips. Slice the onions and brown them in the vegan butter without burning them.
2. Cut the other vegetables into quarters, add them, barely cover with water and simmer very gently until tender.
3. Separately, peel the tomatoes and cook them covered, without water, until they fall apart. Add them to the stew with the lemon juice and salt, and thicken it with the flour. This is the vegetable stew; let it cool.
4. Steam the potatoes for the mash and mash them with salt.
5. Preheat the oven to 200°C (400°F). Put the cold stew, with its sauce, in a baking dish, cover it with the mashed potatoes, dot with vegan butter and bake until golden, about 30 minutes.

Nutrition facts

Approximate, per serving (about 712 g). Calculated with data from USDA FoodData Central.