This dish will be popular even with non-vegetarians.
Serves : 4
Prep time : 30 mins
Cook time : 45 mins
12oz (350g) King Edward potatoes
12oz (350g) sweet potatoes
1 tblsp (15ml) milk
1oz (25g) butter
1 tblsp (15ml) oil
1 parsnip, chopped
1 onion, finely chopped
2 carrots, peeled and sliced
1 leek, sliced
2 tsp (10ml) fresh thyme leaves
1 tblsp (15ml) chopped fresh parsley
14oz (396g) can chopped tomatoes
Salt and pepper
1 tblsp (15ml) split red lentils
7oz (200g) butter beans, drained
Step One : Peel the King Edward potatoes and the sweet potatoes, then cut them into chunks. Cook them together in a pan of boiling water for 15 minutes. Drain and mash them, then add the milk and the butter. Season well.
Step Two : Preheat the oven to Mark 4/350oF/180oC. Heat the oil in a pan and fry the parsnip, onion, carrots and leek, until soft. Stir in the herbs and the tomatoes and season to taste. Add the lentils, stir well, then bring to the boil and simmer for 15 minutes.
Step Three : Stir in the butter beans then turn the mixture into an ovenproof casserole dish. Arrange the mashed potato on the top, then bake in the oven for 14-20 minutes, until golden.