Ingredients :
350 g/3/4 Ib floury potatoes 2 onions, finely
chopped
2 tbsp vegetable oil
2 carrots, finely chopped
1 yellow bell pepper, deseeded and chopped
1 red bell pepper, deseeded and chopped
1 tbsp flour
250 ml / 1 cup vegetable broth (stock) 100 g / 1 cup frozen peas,
thawed
200 g / 1 cup canned lentils, rinsed and drained
About 75 ml /1/3 cup hot milk N utmeg
Butter, for greasing
50 g /1/2 cup grated cheese Salt and freshly
ground pepper
Method : Prep and cook time: 1 hour
30 min
1
Preheat the oven to 190C (375F/ Gas
Mark 5).
2
Cook the potatoes in boiling salted
water for about 25 minutes until soft.
3
Sweat the onions in hot oil, add the
carrots and red bell pepper and continue frying.
4
Dust with the flour and add the
vegetable broth (stock).
5
Stir in the peas and lentils and
season with salt and pepper.
6
Drain and mash the potatoes, stir in
the hot milk and season with salt, pepper and nutmeg.
7
Grease 4 individual pie dishes with
butter.
8
Spoon the lentil mixture into the
dishes, top with mashed potato and scatter with cheese.
Bake in the middle of the preheated oven for 25
minutes or until golden brown.