Shepherdless Pie

1. 1

   Put the lentils, barley, carrots, onion, tomatoes and their juice and stock into a saucepan.

2. 2

   Bring them to the boil, cover the pan, and simmer for 40 minutes or until the lentils and barley are soft.

3. 3

   Boil the potatoes in their skins.

4. 4

   Peel them as soon as they are cool enough to handle and mash them with the milk and the cheese.

5. 5

   Preheat the oven to Gas Mark 6 or 200 C/400 F.

6. 6

   Put the lentil mixture into a 900 ml (1 1/2 pint) pie dish.

7. 7

   Pile the potatoes on top in an even layer.

8. 8

   Make patterns on them with a fork.

9. 9

   Put the pie into the oven for 20 minutes or until the ridges on top begin to brown.

10. 10

    (Note: you can use low-fat Cheddar for this instead of full-fat variety)

No additional tips available.