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Print this Recipe    Lentil Pie

LENTIL LAYER PIE

650 g potatoes, peeled and cut into chunks
1 tsp vegetable oil
1 medium onion, finely chopped
1/2 tsp dried thyme
2 large carrots, coarsely grated
1 bay leaf
400 g can chopped tomatoes
420 g can green lentils, drained
2 Tbsp vegetable stock or water
2 Tbsp milk
25 g butter
2 tsp whole grain mustard
25 g vegetarian red Leicester cheese
seasoning

Cook the potatoes in a large pan of lightly salted boiling water
for 10 - 12 minutes until tender.

Meanwhile, heat the oil in a large pan and fry the onion for 2 -
3 minutes until softened slightly. Add the thyme, carrots, bay
leaf, tomatoes, lentils and the stock or water. Bring to the boil
and simmer for 10 minutes.

Preheat the grill. drain the potatoes and return to the pan. Add
the milk, butter and mustard and mash until soft.

Season the lentil mixture and discard the bay leaf. Spoon into an
ovenproof dish, top with the mash and sprinkle over the cheese.
Grill under a high heat for 2 - 3 minutes until the cheese is
golden. Serve with a crisp green salad.

Serves 4.

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