A spicy, hearty blend of potatoes and lentils baked into
a savoury casserole that's sure to satisfy.
Ingredients
½lb/225g
lentils, cooked and drained
1 small onion, diced
½tsp crumbled sage
½tsp minced garlic
pinch of dried oregano
1tsp salt, plus more to taste
dash of cayenne pepper
3 large potatoes, cooked and unpeeled
½-1 cup hot soya milk
margarine to taste
Method 1. Preheat
the oven to 400°F/200°C/Gas Mark 6.
2. In
a large mixing bowl, mash the cooked lentils thoroughly and add the
onion and seasonings. Place the lentil mixture in a lightly oiled 4pt
/ 2.5L casserole dish.
3. In
a separate bowl, mash the potatoes and add the hot soya milk, margarine
and season to taste. Beat by hand or with an electric mixer, until fluffy.
4. Spread the mashed potatoes on top of the mashed lentils and
bake for 20 minutes, or until potatoes are dry on top.
Place the pie under the grill to brown the top.
Serve hot with seasonal vegetables.
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