"Shepherdless" Pie

Title:
"Shepherdless" Pie

Yield:
4 Servings

Categories:
Family,
Main
Dishes,
Wholefoods




Ingredients:





     4 oz Split red lentils


     2 oz Pot barley (or pearl barley)


     8 oz Carrots; grated


     1 md Onion; finely chopped


     1 cn (14oz) tomatoes, chopped


   1/2 pt Vegetable stock


 1 1/2 lb Potatoes


     6 tb Milk


     3 oz Cheddar cheese; grated






 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 900ml (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)


 Posted to MealMaster Recipes List, Digest #151


 


 Date: Fri, 31 May 1996 19:09:43 +0100


 


 From: "Chris&