Ingredients
2 tbsp butter or olive oil, plus extra for the pie dishes
1 large red onion, chopped
2 carrots, finely diced, about 200g
4 celery stalks, chopped
4 garlic cloves, finely chopped
150g chestnut mushrooms, chopped (blitz these to fairly tiny pieces for small kids)
2 tsp thyme leaves (optional)
250g Puy lentils
100ml red wine (optional)
900ml vegetable stock
2 tbsp tomato purée
1 tbsp Marmite (optional)
peas, to serve (optional)
For the mashed potato topping
850g Maris Piper potatoes, peeled and cut into chunks
75g butter
100ml milk (or alternative)
Method
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To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 3-4 mins. Sprinkle in the thyme and add the lentils. Pour over the wine and stock, then simmer gently, uncovered, for about 40-45 mins until the lentils are soft. If you find the mixture is drying out, you can add a splash more stock or water.
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Meanwhile, put the potatoes in a large pan, pour over boiling water and boil for 15-20 mins until tender. Drain well. You can use a potato ricer at this stage to make them super creamy, or mash with the butter and milk, then season with salt and pepper.
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Remove the lentils from the heat, add the tomato purée and Marmite, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper
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Heat oven to 200C/180C fan/gas 6. To assemble, butterd four-six small pie dishes or one a large dish and spoon in the lentil mixture, then top with mash. It’s fun to pipe on the mash if you have a piping bag, but if not, you can spoon it on and fluff into peaks with a fork. Bake for 30-40 mins until golden. Serve with peas on the side, if you like.
GOOD TO KNOW
fibre • iron • 3 of 5-a-day
PER SERVING (6)
443 kcals • fat 17g • saturates 10g • carbs 52g • sugars 9g • fibre 11g • protein 16g • salt 0.9g
