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 This potato topped vegan pie can be prepared in advance and heated up when required.

Ingredients

2 tins green lentils (or 400g cooked)KemaPie
1 onion diced
2 peppers diced
2 carrots peeled and diced
150g frozen peas
1cm fresh ginger, grated
2 tsp garlic granules
2 tbsp curry powder
3 tbsp tomato puree
2 vegetable stock cubes made up with 450ml boiling water
Juice of half a lemon
Oil
Salt & pepper
1/4tsp Marmite
500g potatoes (suitable for mashing)
250g sweet potatoes
1/4tsp turmeric powder

Method

Peel potatoes and sweet potatoes and cut into even sized chunks
Cook in a pan of boiling salted water until a knife slides easily into the potatoes - about 15-20 mins
Meanwhle - make the filling
Heat a little oil into the large pan. Add the onions, peppers and carrots plus a pinch of salt and cook over a medium heat for around 4-5 mins.
Add the ginger, garlic granules, curry powder and marmite. Mix well, then stir in the tomato puree, lemon juice, frozen peas and stock.
Bring to the boil, then add the lentils and simmer uncovered for 15 mins until the veg is cooked through.

When the potatoes are cooked - drain and return to the pan and mash well. Stir in the turmeric and season.

When the filling is cooked, place it in a deep oven proof dish. Top with the mashed potato and fluff it up with a form

Preheat the oven to 200oC. Bake in the oven for 30 mins or until the top is golden brown
Serve with plenty of green vegatables

Cooking Lentils
Tasty, versatile and easy to cook, whole lentils don't need to be soaked and add a rich, nutty flavour to soups, stews and salads.
Cooking instructions
Check for any stones, rinse, cover with fresh water, bring to the boil and simmer for 15 to 20 minutes (until tender). Or add directly to stews and casseroles, the lentils will cook with the other ingredients. Whole lentils retain their shape when cooked