If you’re not a convert to lentils do try this. It has a really satisfying meaty flavour.

Vegetarian

Serves 4
Time: about 45-50 minutes
Cost: about £1 a head

2 tbsp light olive or sunflower oil
1 medium or 2 small onions, peeled and finely chopped or 150g frozen chopped onions
2 medium carrots (about 125g), peeled and finely chopped
1/2 tsp five spice powder
1 level tbsp plain flour
250ml stock made with hot water and 1 level tsp Marmite
1 level tbsp tomato ketchup
1 x 410g can of lentils, drained and rinsed
Salt and freshly ground black pepper
For the mash
750g King Edward or other good boiling potatoes, peeled and cut into even-sized pieces
A good slice (about 25g) of butter
50 ml warm milk
Salt and freshly ground black pepper

First put your potatoes on to boil for the mash. Heat the oil and fry the onions for about 3 minutes until starting to soften. Stir in the five spice powder, cook for a minute then add the carrots and stir. Cover the pan and cook for a low heat for 6/7 minutes until the vegetables are beginning to soften. Add the flour, stir in the Marmite stock and bring to the boil. Add the tomato ketchup and the lentils and simmer for 5 minutes. Check the seasoning adding a little salt if you think it needs it and some freshly ground black pepper and spoon the filling into an ovenproof dish. Preheat the oven to 190°C/375°F/Gas 5. Once the potatoes are cooked, drain them then return them to the pan and mash them. Add the butter and warm milk and beat in well until the mixture is smooth then spread evenly over the pie with a fork, roughing up the surface to make it look appealingly rustic. Bake for 25-30 minutes until the top of the potato is well browned.

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