I know I've said it before, but you really can't go past a big hearty pie when the weather is cold, can you? Well this particular pie is one I have been making for year and years, and is still an absolute winner every time. I guess it's the vegetarian version of your standard shepherds pie, and in my opinion it is much tastier than it's meaty counterpart! Give it a try, and I guarantee you'll be converted :)
800g potatoes, peeled & quartered
2 tbsp butter
1 medium onion, finely diced
2 cloves garlic, finely diced
1 medium carrot, finely diced
1/2 cup frozen peas
1 400g can diced tomatoes
2 tbsp tomato paste
1 cup vegetable stock
1 cup water
1/3 cup dry red wine
2/3 cup red lentils
1/3 cup flat leaf parsley, chopped
1/2 parmesan cheese, grated
Sea salt & ground black pepper
Preheat the oven to 180 degrees. Place a pan of cold, salted water over high heat, add the potatoes and bring to the boil. Cook the potatoes until tender then mash, together with half the butter and the parmesan cheese. Set aside.
Meanwhile melt the remaining butter in a large frypan, cook the onion and garlic until softened then add the carrot and cook for 1-2 minutes. Add the canned tomatoes, stock, water, red wine, tomato paste and lentils, season well with salt & pepper and bring to the boil. Reduce the heat and allow to simmer uncovered for 15 minutes, stirring occasionally.
Add the peas and parsley and cook for a further 5 minutes. Spoon the lentil mix into an ovenproof dish, then spread the mashed potato on top and sprinkle with a little extra parmesan cheese.
Bake your pie for 20 minutes, or until golden brown, then allow to stand for 10 minutes before serving.
Serves 4 - 6.