Cabbage steamed with fennel seeds makes a crunchy contrast to the pies. You can make one large pie instead of individual ones. A large pie will need 10 - 15 minutes longer in the oven.
ingredients
1 cup split red lentils, cleaned and well rinsed
1 pint vegetable stock
1 tablespoon olive oil
1 medium onion, peeled and finely chopped
2 carrots, peeled and diced
7 ounce tinned tomatoes
3/8 cup frozen petits pois
1 1/2 poundpotatoes, peeled and diced
1/2 pound parsnips, peeled and diced
1 clove garlic, peeled and finely chopped
1/4 pint semi-skimmed milk
5/8 cup grated low-fat Cheddar cheese
Freshly ground black pepper
1 level teaspoon sesame seeds
Parsley sprigs to garnish
method
OVEN: Preheat to 200°C (400°F)
1. Put the lentils into a saucepan with the stock, bring to the boil and skim off any scum that rises. Cover and simmer for 25 minutes, stirring occasionally until the lentils are tender, all the liquid has been absorbed and the mixture has thickened to a rough puree.
2. Meanwhile, heat the olive oil in a heavy-based saucepan and cook the onion in it over a moderate heat for about 5 minutes, until golden. Mix in the carrots and cook for 5 minutes. Stir in the tomatoes, cover and simmer for 25 minutes. Remove the pan from the heat and mix in the peas.
3. While the tomato mixture is cooking, steam the potatoes, parsnips and garlic for about 15 minutes, or until tender. Mash until smooth, stir in the milk and Cheddar, and season with pepper.
4. Stir the lentil puree into the tomato mixture, then spoon into four individual ovenproof dishes. Top with the mashed-potato mixture, fluffing it up with a fork. Sprinkle a share of the sesame seeds over each dish. Cook for 30 minutes in the heated oven, until the tops are golden. Garnish with the parsley just before serving.
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