• 3 oz/80 g green Lentils
• 8 oz/125 g extra lean minced Beef
• 1 Onion, chopped
• 1 large Carrot, chopped
• 1 Garlic clove, crushed
• 8 oz/200 g can chopped Tomatoes
• 2 tsp Yeast extract (Marmite)
• 1 Bay leaf

for the topping

• 1 large Potato, peeled and cut into large chunks
• 1 large Parsnip, peeled and cut into large chunks
• 2 tbs. low-fat natural Yogurt
• 2 tbs. snipped Chives
• 2 tbs. freshly grated Parmesan cheese
• 2 Tomatoes, sliced
• 1 oz/25 g Pine Nuts (optional)

Method

Place the lentils in a pan and pour in cold water to cover. Bring to the boil, then boil for 10 minutes.

Meanwhile, brown the beef in a saucepan, without any extra fat. Stir in the onion, carrot and garlic. Cook gently for 5 minutes, then stir in the tomatoes.

Drain the lentils, reserving ¼pt/150ml of the cooking water in a measuring jug. Add the lentils to the meat mixture, then dissolve the yeast extract in the cooking water and stir it in. Add the bay leaf and bring to the boil, then lower the heat, cover the pan and cook gently for 20 minutes.

Make the topping. Bring a saucepan of lightly salted water to the boil and cook the potatoes and parsnips for about 15 minutes, until tender. Drain, top into a bowl, and mash with the yogurt and chives. Preheat the grill.

Remove the bay leaf and put the mixture a dish. Spoon over the potato mixture. Sprinkle with Parmesan and garnish with tomato slices. Scatter pine nuts over the top, if using, and grill the pie for a few minutes until the topping is crisp and golden.

Serve with a green vegetable.

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Last Updated 06-27-2002
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