Lentil and Vegetable Pie

Ingredients

1 cup brown lentils, rinsed
4 cups vegetable stock


3-4 Tbsp oil
1 medium onion, finely chopped
1 large parsnip, diced
1 medium carrot, diced
1/2 tsp marmite disolved in 1/4 cup boiling water
1/4 tsp dried thyme
1/4 tsp dried oregano
1 cup green peas
1 Tbsp tamari
1 tsp salt
1/4 tsp freshly ground black pepper


2 medium potatoes, peeled
1 tsp salt
1/4 cup soy milk
2 Tbsp margarine
1/2 tsp salt



Method
Place the lentils and stock in a medium saucepan, cover and bring to the boil.  Once boiling, remove the lid, reduce the heat to medium low, cook the lentils for about 1 hour or until most of the stock has absorbed and the lentils are tender.

Heat the oil in a large saucepan over a medium low heat.  When the oil is hot, add the onion and parsnip, cook, stirring occasionally for about 10 minutes. Add the carrot and cook for a further few minutes.  Add the marmite mix and herbs.  Reduce the heat slighlty, cover the pan, cook for 8-10 minutes, stirring occasionally, until the vegatables are tender.  Add the peas and cook for 2-3 minutes.  Add the tamari, salt and pepper mixing well.  

When the lentils are cooked, add them to the vegetable mixture, mixing well to combine.  Set aside to cool.

Cook the potatoes in boiling salted water until tender.  Drain the potatoes, mash with the soy milk, margerine and salt.

Place the lentil and vegatable mix into a oven proof dish.  Top with the mashed potato.  Bake at 180C for 25-30 minutes.

Serves 2-4

Note: The filling will serve 4.  Double the quantity of mashed potato or refrigerate the remaining mix for a pie later in the week.