Vegetarian Pot Pie

Modified from the Campbell's Real Stock recipe for Beef and Vege Pot Pie with Golden Mash. Bit average - mince definitely has more flavour than lentils so I'd probably stick with the original if I make this again. 7/10.

Ingredients:

1L Campbell's Real Stock - Vegetable

1 tsp oil

400g can lentils

1/2 c broccoli florets

1/2 c cauliflower florets

1/2 c mixed frozen peas, carrots and corn

1 tsp crushed garlic

1 Tbsp soy sauce

1 Tbsp Worcestershire sauce

2 Tbsp tomato sauce or chutney

1/4 cup plain flour

1 sheet puff pastry

800g potatoes, peeled and diced

Method:

Preheat oven to 200°C.

Heat oil in a large frying pan over high heat. Add lentils, veges and garlic and cook until browned.

Stir in flour. Gradually add 500ml of vege stock and sauces and stir until combined. Bring to the boil, stirring, reduce heat to medium and simmer for 5 minutes, stirring occasionally, until thickened. Transfer to a pie or casserole dish.

Top with pastry and trim any excess. Bake in preheated oven for 25 minutes or until golden.

Meanwhile, to make the mash, place potatoes and the remaining 500ml of stock in a saucepan. Cook over medium heat for 20-25 minutes or until potatoes are tender. Drain potatoes, reserving the stock. Mash potato then stir in enough reserved stock to make a smooth mash. 

Serve with the pie and some gravy, if desired.