VEGETABLE AND POTATO-TOPPED PIE

1. Preheat the oven to 190°C.
2. Put the potatoes in a saucepan with water to cover, bring to a boil, then simmer for 15 minutes or until tender. Drain and mash the potatoes with the skimmed milk, and set aside.
3. While the potatoes are cooking, heat the oil in a non-stick frying pan and sauté the onion over medium heat for a few minutes, stirring occasionally, to soften.
4. Add the lentil, garlic, and celery to the frying pan and stir, then add the mushroom carrot, stock, Worcestershire sauce, herbs, and tomatoes, and stir everything well to combine. Bring to a simmer, cover, and cook gently for 25 minutes, or until you have a rich sauce and the lentils are tender. If the mixture looks too dry during cooking, add a little more stock or water. Taste and season with black pepper if necessary.                    
5. Spoon the lentil mixture into a two-portion baking dish and level the top. Spoon over the mashed potato and sprinkle with the cheese.                    
6. Bake for 15 minutes or until the potatoes are golden. 

COOK'S TIPS

• The lentil sauce can be used also as a topping for pasta, rice, or baked potatoes. Once made you can freeze it in single-portion dishes as a handy stand-by.
• If time is short, replace the dried lentil with 120g drained weight, canned cooked lentils, and reduce the cooking time by 15 minutes,

• Peeled weight, potatoes,cut into chunks 500g
• Semi-skimmed milk 15ml
• Olive oil 5ml
• Onion, finely chopped 1g
• Dried brown lentil 40g
• Clove garlic, peeled and chopped 1Pc
• Brown-cap mushroom, finely chopped 50g
• Medium carrot, finely chopped 1Pc
• Vegetable stock 100ml
• Vegetarian Worcestershire sauce 5ml
• Canned chopped tomatoes with herbs 400g
• Dried mixed herbs 5g
• Freshly ground black pepper To Taste
• Half-fat cheddar cheese, grated 25g