Leek and lentil pie
SERVES 4 ~ Prep time 25 mins ~ Cook time 1 hour ~ SmartPoints 9 per serving
Calorie controlled cooking spray
3 leeks, trimmed and sliced
2 garlic cloves, crushed
200g carrots, diced
350g jar Weight Watchers Mozzarella & Rocket Pasta Sauce
400g tin green lentils,drained and rinsed
80g frozen peas, defrosted
800g potatoes, peeled and diced
50g Weight Watchers Reduced Fat Grated Mature Cheese
Mist a large pan with cooking spray and fry the leeks, stirring, for 5 mins until starting to soften.
Add the garlic and carrots, season with salt and freshly ground black pepper, then fry for a further 5 mins.
Stir in the pasta sauce, lentils and peas, and simmer for 10 mins until the vegetables are tender.
Meanwhile, boil the potatoes for 15 mins, then drain and mash.
Preheat the oven to 180°C, fan 160°C, gas mark 4. Spoon the lentil mixture into a 1.5 litre ovenproof dish. Season the mashed potato with salt and freshly ground black pepper and spoon it over the lentil mixture.
Top with the cheese and bake for 35 mins. When the cheese is melted and golden, divide the pie between 4 plates and serve straight away with some zero SmartPoints steamed green veg on the side, if you like.