Gardeners Pie

Freezer leftovers for up to 3 months


Use a 400g can of puy lentils instead of cooking up the red split lentils. Drain and add to cooked vegetables.



150g red split lentils

600g potatoes, quartered

1tbsp grapeseed oil

1 large onion, chopped

2 large carrots, diced

2 large parsnips, diced

3 sticks celery, chopped

2 garlic cloves, sliced

1 litre vegetable stock

2tbsp sundried tomato paste

4tbsp milk

2tbsp olive oil

3tbsp chives, chopped


1 Put the red split lentils into a pan and cover with boiling salted water. Simmer for 20 mins until tender.

2 Meanwhile, put the potatoes into a pan of salted water, bring to the boil, then simmer for 15 mins until potatoes are tender.

3 Heat oven to 200C, Gas 6. Heat oil in a pan, add onion and cook for 5 mins to soften. Add carrots, parsnips, celery and garlic and cook for 5 mins.

4 Add the stock and tomato paste to the vegetables and simmer for 20 mins until the vegetables are tender.

5 Drain potatoes, return to pan, season and add milk and olive oil. Mash until smooth.

6 Drain any excess liquid from the red split lentils and stir into the vegetable mixture.

7 Tip the vegetables into a large ovenproof dish. Top with large spoonfuls of mashed potato. Put in the oven for 20 mins until potatoes are turning golden.

8 Serve sprinkled with chives.

Per serving: 276 cals, 75g fat (1g saturated) 40g carbs