Woman Special Series - 500 Calorie Diet 2 2016

Gardener’s veG& lentil pie246CaloriesServes 6 Ready in 1 hourQ 100g red split lentilsQ 450g potatoes, quarteredQ 1tbsp rapeseed oilQ 1 large onion, choppedQ 2 large carrots, dicedQ 2 large parsnips, dicedQ 2 sticks celery, choppedQ 2 garlic cloves, slicedQ 1 litre vegetable stockQ 2tbsp sundriedtomato pasteQ 4tbsp skimmed milkQ 2tbsp olive oilQ 3tbsp chives, choppedmethod1. Put the lentils into a panand cover with boiling,salted water. Simmer for20 minutes until tender.2. Meanwhile, bring thepotatoes to the boil, thensimmer for 15 minutes untilthey are tender.3. Heat the oven to 200°C,Gas 6. Heat the oil in a pan,add the onion and cookfor 5 minutes to soften.Add the carrots, parsnips,celery and garlic and cookfor 5 minutes.4. Add the stock andtomato paste and simmerfor 20 minutes. Drain thepotatoes, return to pan,season and add milk andolive oil. Mash untilsmooth. Drain any excessliquid from the lentils,stir into the vegetablemixture, then tip into alarge, ovenproof dish. Topwith the mashed potato.Place in the oven for20 minutes. To serve,garnish with chives.