This is one of my favorite recipes, perfect for a rainy night.
3 pastry sheets
Rice and Aluminium Foil (to bake the pastry)
2 tins of brown lentils
1 tin crushed tomatoes
Massel vegan gravy
Pre-heat oven to 180C
Grease and line your pie or casserol dish with pastry. Pour some rice onto the al-foil and wrap up into a parcel then place in the dish on top of the pastry. Pop the pasty into the oven, the rice will make sure the pastry cooks but doesn't rise too much so it's nice and crunchy. bake that for approx 15 mins or until you're happy with it.
Meanwhile, dice the onion and fry in a medium saucepan. Add about a tea spoon of the sage, rosemary and thyme. Cook, stirring until brown.
Add the drained lentils and tomatoes to the saucepan. Mix up gravy according to packet and add into the mix. Simmer for 2 mins. Mix in the shredded silverbeet.
Take the pastry out of the oven and pour the lentil mixture in covering with the remaining pastry. Bake for 20-25 minutes and you have yourself a pie!
This is the one I made for my family tonight, I serve it with tomato sauce but it's just as good without it.