root vegetable pie

So far, I've not had much success with growing carrots on the allotment, but ever hopeful, I'm going to try again this year. Like most things, there's nothing nicer than freshly dug carrots, although these bunched carrots from the supermarket come a close second.

I decided to use them in a recipe I have tried before from a wonderful blog called The First Mess.
Do take a look at Laura's blog.
 She has some delicious and beautifully photographed vegan recipes and though at Fenland Lottie, we are neither vegan nor vegetarian, her food is just the sort of thing I love to cook and eat.

The recipe is called Garden Keeper's Pie ( great name!) and can be found here.

It is a delicious mixture of root vegetables and lentils. 

The first time round I used squash, carrots and beetroot as Laura suggests and celeriac (celery root) for the creamy topping.

But this time, I had no beetroot or celeriac so substituted sweet potato in the lentil mix and cauliflower for the topping.

I pureed the lightly steamed cauliflower with a dollop of creme fraiche and grated cheese to taste as I wanted to try this idea which I had seen on Pinterest.
Of course, this means the recipe is no longer vegan, but I think the almond milk and olive oil which Laura suggests for her topping would be just as good.

I do recommend this as a yummy and healthy supper.

If you make it I am sure you will agree.