• 1tbsp Olive oil
  • 1 Carrot, peeled and diced
  • 150g Butternut squash, peeled and diced
  • 1 Clove of garlic
  • 1tbsp Balsamic vinegar
  • 50g Green lentils, rinsed
  • 400g Tinned chopped tomatoes
  • 2tbsp Tomato purée
  • 1tbsp Sundried tomato purée
  • 1tsp Sugar
  • 200ml Vegetable stock

For the topping

  • 500g Potatoes, peeled and cut into chunks
  • 5tbsp Milk
  • 15g Butter
  • 100g Cheddar cheese, grated


  • STEP 1

    Preheat the oven to 200°C/gas mark 6. Heat the oil in a large pan and sauté the vegetables for 10 minutes.

  • STEP 2

    Add the garlic and balsamic vinegar and cook for 1 minute, then add the remaining ingredients and bring to the boil and simmer for 30-40 minutes until the lentils and vegetables are soft and the sauce is thick.

  • STEP 3

    Meanwhile, boil the potatoes in salted water for 20 minutes or until tender. Drain and mash with milk and butter, then stir in most of the Cheddar.

  • STEP 4

    Divide the sauce between four buttered ramekins, top with mash and sprinkle on the remaining cheese.

  • STEP 5

    Bake for 20 minutes in the preheated oven and serve.

Lentils are a good source of protein and iron for vegetarians, and they make a savoury and satisfying base for these pies.

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