| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Family, Main dish, Wholefoods |
4 |
Servings |
INGREDIENTS
| 4 |
oz |
Split red lentils |
| 2 |
oz |
Pot barley (or pearl barley) |
| 8 |
oz |
Carrots; grated |
| 1 |
md |
Onion; finely chopped |
| 1 |
cn |
(14oz) tomatoes, chopped |
| 1/2 |
pt |
Vegetable stock |
| 1 1/2 |
lb |
Potatoes |
| 6 |
tb |
Milk |
| 3 |
oz |
Cheddar cheese; grated |
INSTRUCTIONS
Put the lentils, barley, carrots, onion, tomatoes and their juice and
stock into a saucepan.
Bring them to the boil, cover the pan, and simmer for 40 minutes or until
the lentils and barley are soft.
Boil the potatoes in their skins.
Peel them as soon as they are cool enough to handle and mash them with the
milk and the cheese.
Preheat the oven to Gas Mark 6 or 200~C/400~F.
Put the lentil mixture into a 900ml (1 1/2 pint) pie dish.
Pile the potatoes on top in an even layer.
Make patterns on them with a fork.
Put the pie into the oven for 20 minutes or until the ridges on top begin
to brown.
(Note: you can use low-fat Cheddar for this instead of full-fat variety)
Posted to MealMaster Recipes List, Digest #151
Date: Fri, 31 May 1996 19:09:43 +0100
From: "Chris&James" <pringles@intonet.co.uk>
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