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Lentil Cumberland pie

Fruit and vegetables

1 onion, roughly chopped
4 carrots, grated
4 celery sticks, roughly chopped
¼ tsp dried thyme
800g/1lb 12oz floury potatoes, scrubbed and roughly chopped

Tins, packets and jars

1 tbsp gluten-free yeast extract
160g/5¾oz dried green lentils, rinsed and drained

Cooking ingredients

2 tsp vegetable oil
¼ tsp dried oregano
2 tbsp tomato purée
1 vegetable stock cube
freshly ground black pepper

Dairy, eggs and chilled

40g/1½oz butter
100g/3½oz light mature cheddar, grated

Other

800ml/1⅓ pint boiling water
320g/11½oz frozen peas

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