Leek and Lentil Pie

• 2 small cups dried lentils
• 4 cups well seasoned stock (vegetable, chicken- your choice)
• 6 leeks
• Mashed potato
• Cornflour/starch
• Extra salt/pepper/dried herbs
• Dollop of margarine

Put the washed lentils and the leeks, washed and cut into small pieces, into a pan. Add the stock, cover tightly and cook on a slow heat until tender. Mix in a dollop of margarine and then some cornflour/starch to make a thick mixture. Put into a well-greased dish, leave to stand for 15 minutes and then cover with mashed potato. Bake at 200 celsius/ 390 F until golden brown (about 30 minutes)

Serves 6