Lentil & Vegetable Potato Pie

Lentil & Vegetable Potato Pie

Servings | 2
Estimated POINTS® value per serving | 4.5 full choice

No Count: You need to count the points for the parmesan (1pt)

500g peeled weight, potato (6.5 points)
1 onion, finely chopped
1 clove garlic, minced
40g green or brown dried lentils (1.5 points)
1 leek, sliced
50g mushrooms, sliced
1 carrot, diced
100ml veg stock
400g tin tomatoes
bay leaf
dried oregano
fresh basil
fresh chives
dash skimmed milk
tsp wholegrain mustard
10g parmesan, finely grated (1 point)

Pre-heat oven to 190C.

Dice the peeled potato and boil til cooked.
Meanwhile, fry the onion in a splash of water for a few mins til softened. Add the garlic, bayleaf, oregano, leek, tomato, lentils, mushrooms, carrot and stock. Simmer for about 25 mins til lentils are tender and you have a thick sauce. Add a little water during cooking if needed. Add the fresh herbs and season. Remove bayleaf.

Drain the potatoes and mash with the milk and mustard.

Put the veg & lentil mixture into a gratin dish, cover with the mash. Rake the mash with a fork and sprinkle on the cheese.
Bake for about 15 mins, til the crust is beginning to brown.

Serve.

I had this with steamed spinach. Was very hearty and filling.

This recipe has been adapted from the M&S COU cook book