Potato topped pie

Method

1. Preheat oven to 180°C.
2. Place potatoes into a saucepan, add enough cold water to cover the tops of the potatoes.
3. Bring to boil, then reduce heat and simmer for approximately 10 minutes until a fork can be inserted easily. Remove from heat, then drain.
4. Mash with milk and margarine.
5. Meanwhile, heat oil in a large saucepan, add onion, carrot, celery, pumpkin and garlic, cook until soft.
6. Add tomato, stock powder, lentils, vinegar, fresh herbs and pepper. Cook for 10 minutes, stirring gently. Remove from heat.
7. Place vegetable mixture in the bottom of a pie pan, then spread potato over the top.
8. Place in oven and bake for 25 minutes until golden brown.
9. Remove from oven, allow to cool slightly.
10. Garnish with parsley (if using) and serve.

Serving suggestion

• Serve with a green salad.