Serves: 4–6
Time to prepare: 55 mins
Time to cook: 1 hr 05 mins
Dietary requirements: Egg-free, Halal, Kosher, Vegan (with substitutions)
Ingredients
900g/2lb potato, mashed
2 tbsp vegetable oil
1 medium onion, chopped
175g/6oz green lentils
1 clove garlic, crushed
110g/4oz grated vegetarian cheddar cheese (*May be omitted to make vegan)
2 carrots, diced
1 tbsp tomato puree
1 medium green pepper, diced
110g/4oz mushrooms, sliced
1 tsp dried basil
Pinch cayenne pepper (optional)
Salt and pepper
Instructions
Cook the lentils in plenty of water until just soft, drain, but save ½ pint of the cooking liquid.
While the lentils are cooking sauté the onion, garlic, basil and cayenne in the oil until soft but not brown.
Add the carrot, pepper and mushrooms. Cover and cook over a low heat for 10 minutes or until the carrot has softened.
Add the cooked lentils, tomato puree and seasoning. If the mixture is very thick add a little of the reserved cooking liquid from the lentils.
Cook for a further five minutes, transfer to an ovenproof dish, cover with mashed potato and sprinkle the grated cheese on top (*unless cooking vegan version).
Bake for 30 minutes at 190ºC/375ºF/gas mark 5, until the top is golden brown.
