500g pack dried green lentils (we used Merchant Gourmet Puy lentils)
100ml red wine (optional)
1.7l vegetable stock
3 tbsp tomato purée
For the topping
2kg floury potatoes, such as King Edwards
50g cheddar, grated
Prep:30 minsCook:1 hr, 45 mins
To make the sauce, heat the butter in
a pan, then gently fry the onions, carrots,
celery and garlic for 15 mins until soft
and golden. Turn up the heat, add the
mushrooms, then cook for 4 mins more.
Stir in the herbs, then add the lentils. Pour
over the wine and stock – it’s important
that you do not season with salt at this
stage. Simmer for 40-50 mins until the
lentils are very soft. Now season to taste,
take off heat, then stir in the tomato purée.
While the lentils are cooking, tip the
potatoes into a pan of water, then boil for
about 15 mins until tender. Drain well,
mash with the butter and milk, then
season with salt and pepper.
To assemble the pies, divide the lentil
mixture between all the dishes that you
are using, then top with mash. Scatter
over the cheese and freeze for up to two months (see tips,
below) or if eating that day, heat oven
to 190C/fan 170C/gas 5, then bake for
30 mins until the topping is golden.