From Sorgawiki

Ingredients

• 1 cup of puy lentils, soaked in cold water for 40 minutes
• 1 medium brown onion, diced
• 3 garlic cloves, crushed
• 2 medium carrots, chopped
• 1 stick of celery, chopped
• 1 can of corn or 1 cup of frozen corn
• 1 cup of sliced okra
• 1 Tbsp of finely chopped parsley
• 1 796 ml canned of whole tomatoes, chopped
• 1 1/2 cups of water
• 1 1/2 tsp of sea salt
• 2 Tbsp olive oil
• Special equipment: baking dishes or ramekins
• 6 large yellow potatoes, peeled

Method

1. Drain the lentils. Set aside.
2. Heat the olive oil in a large saucepan over a medium-high heat. Add the onions and fry until translucent. Add the garlic and fry for 30 seconds. Add the celery, carrots, corn and okra. Fry for about 5 minutes.
3. Add the salt and chopped tomatoes to the mixture. Stir well and then simmer for 5 minutes.
4. Add the water and the puy lentils, then lower heat and simmer for about 25 minutes or until liquid reduces.
5. Add the herbs and stir well. Taste the mixture and add more salt if necessary.
6. Meanwhile, boil the potatoes until soft (about 25 minutes)
7. Pre-heat the oven to 180C.
8. Drain the potatoes and then add milk, butter and salt. Beat with an electric mixture. The potatoes should be a little drier. Set aside.
9. Once the liquid from the lentils has reduced, spoon them into the ramekins and then gently spread the mashed potato on top. Grate on the cheese and then bake pies in the oven for 20 minutes or until the potato has formed a crust.
10. Remove the pies from the oven and then serve. To reheat the pies, simply put them in the oven for 10-15 minutes on 180C.