Lentil Pie with Leek Mash

• 500 gcooked green lentils, drained weight
• 325 gchestnut mushrooms, finely chopped
• 225 gcarrots, finely diced
• 390 gchopped tomatoes
• 225 mlvegetable stock
• 25 gtomato purée
• 25 mlolive oil
• 2garlic cloves, finely chopped
• 1½ tspdried thyme
• Fine salt, as needed
• Black pepper, freshly ground
• 950 gfloury potatoes, peeled and cut into chunks
• 275 gtrimmed leeks, finely sliced
• 45 gunsalted butter
• 140 mlwhole milk

Method

1. 1Heat the oil in an ovenproof casserole. Fry the mushrooms and carrots over medium-high heat for 10–12 minutes until the mushroom liquid has evaporated and the vegetables begin to brown.
2. 2Add the garlic, thyme and tomato purée and stir for a minute. Add the chopped tomatoes, stock and drained lentils. Simmer uncovered for 20 minutes until thick enough to mound on a spoon.
3. 3Meanwhile, boil the potatoes in salted water for 18–20 minutes until soft. Drain and leave them in a colander while you use the same pan for the leeks.
4. 4Melt 15 g butter in the potato pan. Add the leeks with 2 tbsp water, cover and cook gently for 8 minutes until soft. Return the potatoes and mash with the remaining butter and milk.
5. 5Heat the oven to 210°C/190°C fan. Taste the lentil filling and mash before seasoning with salt and pepper. Spoon the mash over the filling and roughen the surface with a fork.
6. 6Bake for 25 minutes until the filling bubbles at the edges and the mash has golden ridges. Rest for 10 minutes before serving.

Per serving

kcal

428

protein

11.9g

fibre

10.3g

carbs

59.7g

fat

17.3g