A herby blend of lentils and potatoes baked into a savoury casserole that’s sure to satisfy.
Ingredients
- 1x 400g can green lentils drained and rinsed
- 1 tsp vegetable oil
- 2 large onions peeled and finely chopped
- ½ tsp dried sage
- ½ tsp dried oregano
- 2 cloves garlic crushed
- A pinch cayenne pepper
- 1 tsp salt
- 1000g potatoes peeled and boiled
- 2 tbsp hot milk
- Margarine to taste
- 200g vegetarian Cheddar cheese grated (optional)
Method
- Preheat the oven to 200°C/gas mark 6.
- Gently fry the onions in oil in a large pan for 5 minutes.
- Add the lentils and continue to cook for a further 5 minutes.
- Add the sage, oregano, garlic, cayenne and salt as required. Stir, then set to one side.
- Mash the potatoes with the hot milk and margarine. Use as much or as little marg as you like, depending on how rich you like your mash.
- Lightly oil a large ovenproof dish. Spread the lentil mixture into the bottom and top with the mashed potatoes. Bake for 25 minutes.
- As an optional extra, top with vegetarian cheese and finish off under the grill.
- Serve with seasonal vegetables.
