"Shepherdless" Pie
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...
Ingredients
- 4ozsplit red lentils
- 2ozpot barley (or pearl barley)
- 8ozcarrots; grated
- 1medium onion; finely chopped
- 1can (14oz) tomatoes, chopped
- 1/2pt vegetable stock
- 11/2 lb potatoes
- 6tbsp milk
Directions
- 1
4 oz split red lentils 2 oz pot barley (or pearl barley) 8 oz carrots
- 2
grated 1 md onion
- 3
finely chopped 1 cn (14oz) tomatoes, chopped 1/2 pt vegetable stock 1 1/2 lb potatoes 6 tb milk 3 oz Cheddar cheese
- 4
grated Put the lentils, barley, carrots, onion, tomatoes and their juice and stock into a saucepan
- 5
Bring them to the boil, cover the pan, and simmer for 40 minutes or until the lentils and barley are soft
- 6
Boil the potatoes in their skins
- 7
Peel them as soon as they are cool enough to handle and mash them with the milk and the cheese
- 8
Preheat the oven to Gas Mark 6 or 200~C/400~F