Potato, Lentil & Cheese Pie
||25 mins, cooking time about 1.25 hours
Scrumptious lentil and potato based main course
0.5 lb lentils, soaked overnight
2.25 cups of vegetable stock
1 onion, finely chopped
2 tbsp butter or margarine
0.25 cup flour
4 tbsp natural yoghurt
1 egg, beaten
Salt and pepper to taste
1 lb potatoes, peeled, par boiled and thinly sliced
8 tbsp grated cheese
Rosemary to garnish
Cook the well-drained lentils in three quarters of the vegetable stock, with the chopped onion for about 30 minutes until tender. Drain thoroughly.
Melt the butter or margarine in a pan, and stir in the flour. Once the flour is thoroughly mixed through, add the remaining vegetable stock a little at a time, stirring continually, stir over the heat until thickened.
Season to taste with salt and pepper, and then stir in half the yoghurt. Stir in the sauce into the lentil mix.
Place the lentil mix into a lightly greased ovenproof dish.
Beat the remaining yoghurt with the egg and salt and pepper to taste.
Arrange the sliced potato over the top of the lentil mix, overlapping a little. Brush all the potato slices with the egg and yoghurt mixture, and then sprinkle over the grated cheese.
Bake in the oven for 40-45 minutes, until the top is a rich golden brown.
Sprinkle with a little Rosemary (or herb of your preferred choice) and serve hot.
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