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Categories:Viewed: 47 - Published at: 3 years ago
Ingredients
- 4 ounces lentils, red (masoor dal)
- 2 ounces pearl barley pot or pearl
- 8 ounces carrots grated
- 1 each onions medium, chopped
- 14 ounces beefsteak tomatoes chopped
- 1/2 pint stock vegetable stock
- 1 1/2 pounds potatoes
- 6 tablespoons milk
- 3 ounces cheddar cheese grated
Method
- Put the lentils, barley, carrots, onion, tomatoes and their juice and stock into a saucepan.
- Bring them to the boil, cover the pan, and simmer for 40 minutes or until the lentils and barley are soft.
- Boil the potatoes in their skins.
- Peel them as soon as they are cool enough to handle and mash them with the milk and the cheese.
- Preheat the oven to Gas Mark 6 or 200 C/400 F.
- Put the lentil mixture into a 900 ml (1 1/2 pint) pie dish.
- Pile the potatoes on top in an even layer.
- Make patterns on them with a fork.
- Put the pie into the oven for 20 minutes or until the ridges on top begin to brown.
- (Note: you can use low-fat Cheddar for this instead of full-fat variety)
