Lentil Cumberland pie recipe
 A vegetarian Cumberland pie that makes excellent use of store cupboard ingredients. Topped with cheesy mash, it's comfort food heaven. Each serving provides 625 kcal, 29g protein, 76g carbohydrate (of which 13g sugars), 18.5g fat (of which 10g saturates), 18g fibre and 2g salt. 2 tsp vegetable oil1 onion, roughly chopped4 carrots, grated4 celery sticks, roughly chopped¼ tsp dried thyme¼ tsp dried oregano2 tbsp tomato purée1 tbsp gluten-free yeast extract 160g/5¾oz dried green lentils, rinsed and drained1 vegetable stock cube800ml/1⅓ pint boiling water800g/1lb 12oz floury potatoes, scrubbed and roughly chopped 40g/1½oz butter100g/3½oz light mature cheddar, grated 320g/11½oz frozen peasfreshly ground black pepper 2 tsp vegetable oil 1 onion, roughly chopped 4 carrots, grated 4 celery sticks, roughly chopped ¼ tsp dried thyme ¼ tsp dried oregano 2 tbsp tomato purée 1 tbsp gluten-free yeast extract 160g/5¾oz dried green lentils, rinsed and drained 1 vegetable stock cube 800ml/1⅓ pint boiling water 800g/1lb 12oz floury potatoes, scrubbed and roughly chopped 40g/1½oz butter 100g/3½oz light mature cheddar, grated 320g/11½oz frozen peas freshly ground black pepper Method Heat a large sauté pan or saucepan over a medium heat. Add the vegetable oil, onion, carrots and celery and stir well, then cook for 5 minutes, or until just beginning to soften.Stir in the thyme, oregano, tomato purée and yeast extract and cook for a minute. Add the lentils and mix well, then add the crumbled stock cube and boiling water and stir well. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced, Meanwhile, put the potatoes in a separate saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and cook for 15–20 minutes, or until tender. Drain the potatoes really well, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter, half the cheese and plenty of black pepper. Mash until smooth. Set aside. Preheat the oven to 200C/180C Fan/Gas 6.Stir the frozen peas into the lentil mixture, then tip it into a medium-sized ovenproof dish and spread in an even layer. Spoon the mash over the lentils, then using a fork, level it out (this creates little ridges that will become nice and crispy) to cover the lentil mixture completely. Sprinkle the remaining cheese evenly over the top, then bake in the oven for 15 minutes, or until golden and bubbling. Serve immediately. Heat a large sauté pan or saucepan over a medium heat. Add the vegetable oil, onion, carrots and celery and stir well, then cook for 5 minutes, or until just beginning to soften. Heat a large sauté pan or saucepan over a medium heat. Add the vegetable oil, onion, carrots and celery and stir well, then cook for 5 minutes, or until just beginning to soften. Stir in the thyme, oregano, tomato purée and yeast extract and cook for a minute. Add the lentils and mix well, then add the crumbled stock cube and boiling water and stir well. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced, Stir in the thyme, oregano, tomato purée and yeast extract and cook for a minute. Add the lentils and mix well, then add the crumbled stock cube and boiling water and stir well. Bring to the boil, then reduce the heat, cover and simmer for 25 minutes, stirring occasionally, until the lentils are tender and the liquid has reduced, Meanwhile, put the potatoes in a separate saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and cook for 15–20 minutes, or until tender. Drain the potatoes really well, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter, half the cheese and plenty of black pepper. Mash until smooth. Set aside. Meanwhile, put the potatoes in a separate saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and cook for 15–20 minutes, or until tender. Drain the potatoes really well, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter, half the cheese and plenty of black pepper. Mash until smooth. Set aside. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Stir the frozen peas into the lentil mixture, then tip it into a medium-sized ovenproof dish and spread in an even layer. Stir the frozen peas into the lentil mixture, then tip it into a medium-sized ovenproof dish and spread in an even layer. Spoon the mash over the lentils, then using a fork, level it out (this creates little ridges that will become nice and crispy) to cover the lentil mixture completely. Spoon the mash over the lentils, then using a fork, level it out (this creates little ridges that will become nice and crispy) to cover the lentil mixture completely. Sprinkle the remaining cheese evenly over the top, then bake in the oven for 15 minutes, or until golden and bubbling. Serve immediately. Sprinkle the remaining cheese evenly over the top, then bake in the oven for 15 minutes, or until golden and bubbling. Serve immediately. Recipe tips The recipe calls for gluten-free yeast extract, but if gluten isn't an issue for you you can use standard yeast extract.