---------- Recipe via Meal-Master (tm) v8.x    [from The Grocery Consumer]
 
       Title: “Shepherdless” Pie                                          
  Categories: family, main dish, wholefoods
       Yield: 4              
 
       4 oz split red lentils
       2 oz pot barley (or pearl barley)
       8 oz carrots; grated
       1 md onion; finely chopped
       1 cn (14oz) tomatoes, chopped
     1/2 pt vegetable stock
   1 1/2 lb potatoes
       6 tb milk
       3 oz Cheddar cheese; grated
 
   Put the lentils, barley, carrots, onion, tomatoes and their juice and   
   
   stock into a saucepan.                                                  
   
   Bring them to the boil, cover the pan, and simmer for 40 minutes or
 until  
   the lentils and barley are soft.                                        
   
   Boil the potatoes in their skins.                                       
   
   Peel them as soon as they are cool enough to handle and mash them with
 the 
   milk and the cheese.                                                    
   
   Preheat the oven to Gas Mark 6 or 200~C/400~F.                          
   
   Put the lentil mixture into a 900ml (1 1/2 pint) pie dish.              
   
   Pile the potatoes on top in an even layer.                              
   
   Make patterns on them with a fork.                                      
   
   Put the pie into the oven for 20 minutes or until the ridges on top
 begin to brown.                                                           
       
   (Note:  you can use low-fat Cheddar for this instead of full-fat
 variety)  
 -----
 From a book by Gail Duff, called “Wholefood Cookery for Everyone”, a
 Sainsbury cookbook

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