Puff Pastry sheets
Finely chopped onion
Finely chopped garlic
2 tb Gravy powder
Vegies (eg Corn, grated carrot, grated zucchini)
1 tin diced tomatoes
1 can lentils (or 1 cup cooked lentils)
Potato (enough for the mashed potato top)
Dried herbs (or fresh if you have them)
1 teaspoons Curry Powder
1 tsp Ground Cumin
Salt & pepper to taste
Put a saucepan on the heat and add the mince (no oil). Fry this until brown. Drain off the excess oil if there is any. Add the onion and cook until the onion softens. Add the garlic, then add the vegies and tinned tomatoes. Half fill the empty tomato can and add the gravy powder, mix well then add this to the mixture along with the herbs and spices. Allow this to simmer until the vegies are soft. Then stir in the lentils and remove from the heat.
Allow it to cool slightly (you can use it while still warm, but its best not to be hot because it melts the pastry). You can use this time to cook the potatoes – Peel and chop the potatoes into small cubes, boil these in water until soft. (I tend to leave the skins on, because I cut the potato so small it doesn’t make much difference to the pie). Drain and mash the potato well until it is smooth. You can add butter and salt if you wish, or a little water or milk. It should be a creamy consistency.
Grease your chosen pie making dish (I find the best thing to use is actually a spring form pan). Place the pastry into your dish. Spoon the filling mix into the dish, then top with the mashed potato. I sometimes like to run a fork over the potato to rough it up a little and brush the top with melted butter.
It should go in a hot oven (about 200C), cook until the potato is browning. Probably about 20 mins?