Recipe(tried): Shepherdless Pie (no meat)

SHEPHERDLESS PIE

4 oz split red lentils
2 oz pot barley (or pearl barley)
8 oz carrots, grated
1 medium onion, finely chopped
1 (14 oz) can tomatoes, chopped
1/2 pint vegetable stock
1 1/2 lbs potatoes
6 tablespoons milk
3 oz cheddar cheese, grated

Put the lentils, barley, carrots, onion, tomatoes and their juice and stock into a saucepan. Bring them to the boil, cover the pan, and simmer for 40 minutes or until the lentils and barley is soft.

Boil the potatoes in their skins. Peel them as soon as they are cool enough to handle and mash them with the milk and the cheese.

Preheat the oven to 400 degrees F.

Put the lentil mixture into a (1 1/2 pint) pie dish. Pile the potatoes on top in an even layer. Make patterns on them with a fork.

Bake for 20 minutes or until the ridges on top begin to brown.

Makes 4 servings