Vegetarian: Lentil Pie by Recipe Cottage

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	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.