ingredients
250 g (10 oz) shortcrust pastry made with wholemeal flour
4 oz (100 g) red lentils
1 lb (450 g) potatoes, diced
salt and pepper
1 tbls (14 g) 1 1/2 oz flour (All purpose)
200 g (8 oz) carrots, diced
200 g (8 oz) tomatoes
14 g (1/2 oz) fat
2 tbsp (25 g) 1 oz butter
method
1. Wash and soak the lentils overnight or for at least 12 hours.
2. Roll out the pastry and use two-thirds of it to line a deep pie dish.
3. Boil the lentils until tender, and strain, reserving the water in which they have been cooked.
4. Melt the butter in a pan and cook the carrots and potatoes over a low flame for 20 minutes. The pan must have a lid on. Do not allow to brown.
5. Skin the tomatoes and slice them.
6. Arrange the vegetables in layers in the pie dish.
7. Make a gravy with the fat and flour and 300 ml (1/2 pint) of the lentil water.
8. Pour half of this gravy over the vegetables in the pie. Season.
9. Close the pie with a lid and cook for about 1 hour at 180°C, 350°F, mark 4.
10. Serve the pie with the rest of the gravy.
