| Ingredients:
2 tablespoon sunflower oil
½ teaspoon marjoram, chopped
1 clove of garlic peeled and crushed
½ teaspoon thyme, chopped
1 leek, chopped
2 tablespoon tomato puree
1 small courgette, topped, tailed and thinly sliced
200g/7oz can baked beans
1 carrot, peeled and diced
115g/4oz button mushrooms, sliced
freshly ground pepper
115g/4oz red lentils
200g/7oz can tomatoes
450ml/¾pint vegetable stock
1 bay leaf & salt
topping
900g/2lb potatoes
5-6 tablespoons milk
Method:
- Heat the oil in a deep saucepan and gently fry the garlic 2 mins.
- Add the leek, courgette, carrot and mushrooms and cook covered for 10 mins.
- Stir in the lentils, tomatoes, stock chopped herbs and bay leaf. Bring the mixture to the boil and then simmer for 30 mins covered until lentils are cooked and mixture is thick.
- Stir in the tomato puree and baked beans and heat gently for 5 mins.
- Meanwhile peel the potatoes and cut into chunks. Place in a pan of salted water, bring to the boil and simmer for 20 mins until tender.
- Drain the potatoes well; return to pan to allow to dry out. Add the milk and mash until smooth.
- Remove the bay leaf from the lentil mixture and spoon into an ovenproof dish. Pile the mashed potato on top and fork over.
- Bake in an electric oven 200ºC, fan oven 180ºC, gas mark 6 for 15 - 20 mins and golden
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