Gluten Free Sausage Lentil Pie

Peel and dice the onion and fry in a frying pan over a low heat until browned.

Roughly chop the sausages and add to pan with the onion to brown off for a minute or so then add the crushed garlic, tomato puree, stock, sage, thyme, Worcestershire sauce and lentils (drained), simmer for 10 mins.

While the rest is simmering, peel and chop your potato and swede, place in a pan of water, bring to the boil and simmer until almost soft.

Add the frozen veg to the pan with the lentils in and simmer for a further 5 mins.

Add gravy granules to thicken and stir well.

Pour the lentil and sausage mix in a large dish or individual pie dishes.

Add your butterbeans to the pan with the potatoes a couple of mins before the potatoes are ready. Once done, drain off the water, add milk and parsley then mash.

Spread the mash over the top of pie(s), sprinkle on cheddar bake for 20 mins on gas 5/190c until the top is browned. Serve with salad or veg.