Vegetarian Lentil Pie from Julie

This recipe is from my friend Julie Hirunchai from Phuket, Thailand. Will try this tomorrow. Cheers.

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Hey Jon, here's that recipe I was telling you about for your blog.

Ingredients

3/4 cup brown lentils
1 large onion, chopped
3 garlic cloves, smashed and chopped
4 ripe tomatoes, chopped
1 small head of cauliflower or broccolli cut in flowerettes
1 small carrot, grated
1/2 cup chopped beans
1/2 cup chopped mushrooms
1 chopped green pepper
1 vegetable stock cube
1 teaspoon each of oregano, thyme, sage & rosemary
1 Tablespoon vegetarian Bisto

Method
Cook lentils in lightly salted boiling water until soft, and set aside to cool.
Use a pressure cooker if you have one, as it is faster and saves on gas.
In a medium saucepan, cook the garlic and onion in a little oil until the onion is transparent.
Add the chopped tomatoes and cook down until it's mushy.
Add all the prepared vegetables, then just cover with water and add the stock cube.
Cover and simmer until the hard vegetables are soft, and the water has boiled down to half.
Now add the cooked /drained lentils and season the mixture with the spices.
Add salt and pepper to taste.
To thicken add the Bisto, and continue to cook over medium heat until it is thick and smells good.
Put the mixture into an overproof casserole dish and put in the fridge for an hour or so.
Before serving, cook and mash the potatoes with some butter and milk until smooth.
Spread over the cooled lentil mixture and top with grated chedder cheese.
Bake in the oven at 350C (180F) until bubbling, (about 45 minutes.)

This recipe takes a bit of work, but it is really yummy.
Serve with salad and whole wheat rolls and it's a beautiful meal for four friends.

Good luck,

Julie