Ingredients

The following ingredients have 4 Servings
  • 150g green lentils
  • 750g potatoes
  • 2 tbsp olive oil
  • 2 small onions, peeled and chopped
  • 1 large garlic clove, peeled and chopped
  • 75g mushrooms, wiped and chopped
  • 1 medium carrot, peeled and diced
  • 600g can chopped tomatoes
  • 1 1/2 tbsp tomato puree
  • 1 1/2 tbsp tamari or soy sauce
  • 1 handful parsley, chopped
  • 2 tbsp butter
  • 2 tbsp milk

Instruction

  • <p>Put the lentils in a pan, cover with water and simmer for 45 minutes or until soft. Drain and put to one side. Meanwhile, peel and chop the potatoes, put them in a pan, cover with water, bring to the boil and cook until tender.</p> <p>Preheat oven to 190C.</p> <p>Heat the olive oil in a pan over a low heat and cook the onion and garlic until translucent. Add the mushrooms and carrots, and cook for a further two minutes. Add the tomatoes, tomato puree, soy sauce, cooked lentils and parsley and cook for a few more minutes. Remove from the heat. Drain and mash the potatoes well or put them through a mouli or ricer and puree.</p> <p>Mix in butter and milk and stir until smooth. Pour the lentil mixture into a 20-centimetre square ovenproof dish. Put the mashed potato into a piping bag with a 1-centimetre nozzle and pipe in straight lines across the top of the lentil mixture.</p> <p>Bake for 30 minutes or until the potato starts to turn golden brown.</p>