| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg3, Vegetarian |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Lentils; cooked and drained |
| 1 |
sm |
Onion; diced |
| 1/2 |
ts |
Crumbled sage |
| 1/2 |
ts |
Minced garlic |
| 1 |
pn |
Dried oregano |
| 1 |
ts |
Salt; plus more to taste |
| 1 |
ds |
Cayenne pepper |
| 3 |
lg |
Potatoes; cooked and unpeeled |
| 1/2 |
c |
Hot soya milk; up to 1, up to |
|
|
Margarine to taste |
INSTRUCTIONS
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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