spicy lentil pie with turmeric mash

prep time- 1 1/2 hours
style- hearty meal
difficulty- medium
serves- 4/6 (depending on portions)

ingredients

100g puy lentils, washed
100g green lentils, washed
2 tsps of rapeseed oil
1 onion, finely chopped
1 clove of chopped garlic, grated
1 red chili pepper chopped small
2 sticks of celery, finely chopped
2 carrots, finely chopped
1 courgette, finely chopped
1 red pepper, finely chopped
100g chopped mushrooms
250ml of mushroom stock or vegetable stock
1 can of chopped tomatoes
2 tsps of tomato puree
1 tbsp of mushroom ketchup
1/2 tsp of chili powder (to taste)
900g of potatoes, peeled and chopped small
2 tsps of turmeric
3 tbsp of olive oil
paprika to sprinkle


1. wash the lentils and add to pan of cold water (3 times the height of the lentils), bring to the boil and then reduce temp to simmer for 20 minutes, drain and set to one side

2. heat rapeseed oil in a deep frying pan, add the onion and celery and gently brown

3. add the garlic and chili pepper and simmer for 2 minutes

4. add the carrot, courgette, red pepper and mushrooms and stir until the vegetables are almost fully cooked

5. add the chopped tomatoes and the stock along with the tomato puree and mushroom ketchup. bring to the boil and then reduce to simmer

6. add salt, pepper and chili to taste

7. cover and simmer for 30 minutes

8. whilst the veg is simmering, add the potatoes to boiling water, and the turmeric and cook until soft

9. add the olive oil and mash the potatoes

10. pour the veg into a large lasagne dish, and cover with the mash potato (either pipe or smooth with a fork

11. sprinkle paprika over the pie to decorate and then place in a fan oven at 200 degree and cook for 20 minutes or until the top is crisp and brown

12. serve with fresh steamed greens or baked beans