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For the Pie:

  • 1 tbsp olive oil
  • 1 carrot, peeled & diced
  • 150 g butternut squash, peeled & diced
  • 1 garlic clove
  • 1 tbsp balsamic vinegar
  • 50 g green lentils, rinsed
  • 400 g chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp sundried tomato paste
  • 1 tsp sugar
  • 200 ml vegetable stock

For the Topping:

  • 500 g potatoes, peeled & cut into chunks
  • 5 tbsp milk
  • 15 g butter
  • 100 g mature Cheddar cheese, grated


  1. Preheat oven to 200°C/400°F
  2. Heat the oil in a large saucepan and sauté the vegetables for 10 minutes until soft. Add the garlic and balsamic vinegar and cook for 1 minute, then add the remaining ingredients and bring to the boil and simmer for 30 – 40 minutes until the lentils and vegetables are soft and the sauce is thick.
  3. Meanwhile boil the potatoes in salted water for 20 minutes or until tender when tested with a table knife. Drain and mash with milk and butter, then stir in most of the Cheddar. Divide the sauce between the ramekins, top with mash and sprinkle on the remaining cheese.
  4. Bake for 20 minutes in the preheated oven.
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