Caroline's Saucy Kitchen

I think I’ve finally found the perfect combination of flavors for a really delicious vegetarian pie.

Ingredients for the potato topping:

• 8 potatoes peeled and cut in half
• 8 ounces shredded mature cheddar cheese
• 4-6 ounces milk
• 4 spring onions, roughly chopped
• 6 tablespoons of butter
• 1 cup frozen peas

Ingredients for the lentil mixture:

• 3 tablespoons olive oil
• 1 medium onion, roughly chopped
• 2 small carrots, peeled, chopped into small pieces, or 1 x 14 ounces tin of sliced carrots
• 1 celery stalk, trimmed, chopped into small pieces
• 2 large bell peppers (red, yellow, orange or green)  chopped into small pieces
• 3 garlic cloves, chopped
• 8 ounces dried lentils
• 2 x 10-ounce cans hot diced tomatoes with habaneros (RO*TEL)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon paprika
• 1 bay leaf
• 4 ounces red wine
• 8 ounces vegetable stock
• 1 teaspoon balsamic vinegar
• salt and  black pepper

Preparation method for the potato topping:

1. Place potatoes in a large pot, cover with cold water, and 1 teaspoon of salt.  Place the pot on your stove and turn the heat to high. Bring to a boil and boil for 15 minutes. Toss in the frozen peas and cook for 5 minutes more. Cook until potatoes easily break apart with a fork.
2. Drain potatoes and return to the pot.  Add butter and spring onions and mash together roughly. Add the cheese and continue to mash to the desired consistency. Add 1/2 the milk and mix well, adding more milk if needed to make creamier potatoes.  Add salt and pepper to taste.

Preparation method for the lentil mixture:

1. Heat the olive oil in a large pan over a medium heat. Gently fry the chopped onion until it begins to brown. Then throw in the carrots, peppers, and celery. Sauté them for 5-10 minutes, until they are softened. Add the garlic and cook for a couple more minutes.
2. Add the lentils and all the other ingredients, mixing well. Bring to the boil, then reduce the heat and simmer for 30-40 minutes until the vegetables and lentils are tender.  Add more broth if it becomes too dry as the lentils expand.
3. Heat oven to 375°F
4. Spoon the lentil mixture into a 13×9-inch pie dish. Top with the potatoes. Bake the pie for 30 minutes, or until the potato is golden brown.

You want to lay the baking dish on a sheet of foil. Sometimes the juice will bubble over the edges.