*Potatoes, Medium (raw, no skin), 800 gram(s)
40g salted butter
Onions, raw, 1 medium (2-1/2" dia)
Garlic, 1 clove
Canned Tomatoes, 1 can (remove)
*(OXO) Vegetable Stock Cube, 1 serving 1cup
*Hunt's tomatoe PASTE, 2 tbsp
Red Wine, 80 mL (1/3 cup)
Lentils, .6 cup (2/3 cup)
Carrots, raw, 1 medium
Peas, frozen, 0.5 cup (1/2 cup)
*Parsley, Fresh, .3 cup (1/3 cup)

Mash potatoe with half the butter
Put remaining butter in a pan with onion and garlic and cook until softened.

Add undrained tomatoes, stock , a cup of water, paste, wine, lentils and carrot - bring to a boil uncovered
and simmer for 15 mins uncovered.
Add peas and parsely and cook for another 5 mins

Spoon lentil mixture into an ovenproof dish and top with mash potatoes
Bake in hot oven , uncovered, for 20 mins.
Stand pie for 10 mins before serving! :D

Number of Servings: 4

Recipe submitted by SparkPeople user PIA2000.

 

• AGASSIFAN
  
  
  O.K.
  

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  Butter...what butter? - 2/5/11
  
  

  Reply from PIA2000 (2/5/11)
  aargh! sorry ! 40g of butter - changing it now .. knew calorie reading was too good to be true!

  
  
  

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