• 1. Heat the olive oil in a large frying pan over

    a medium heat and gently fry the chopped

    onion, garlic, carrots and celery for 5-10

    minutes until softened.

    2. Add the remaining ingredients except for the

    lentils and chives season to taste with salt

    and freshly ground black pepper. Bring to a

    simmer for 10 minutes until the vegetables

    are tender and the sauce has reduced. Stir

    the lentils and chives into the sauce.

    3. Mash the potatoes for the topping.

    4. Spoon the lentil mixture into a medium pie

    dish and top with the potatoes.

    5. Place the dish onto a baking sheet and bake

    the pie for 25-30 minutes, or until the potato

    is golden brown.



  • 1ltr Macphie Red Wine Sauce
  • 650g chopped tomatoes
  • 1 large red onion
  • 30g garlic
  • 400g carrot, finely chopped
  • 400g celery, finely chopped
  • 2tbsps tomato puree
  • 1.3kg puy lentils (cooked)
  • 1tsp tabasco
  • Sprig thyme
  • Sprig rosemary
  • Chives
  • Olive oil

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