Parmesan lentil pie with herbed crust

This is the sort of pie I make when I want something proper for supper without turning on the big oven for an hour. The filling is mostly vegetables and red lentils, which cook down quickly in tomato and stock, so the base is soft and savoury before the pastry even goes on. The herbed crust is a simple flour, egg and oil dough, so it comes together in one bowl and only needs a rest in the fridge while you chop the vegetables.

A food fact worth knowing: red lentils are split and hulled, which is why they turn to mush in about ten minutes. That makes them perfect for a filling like this one, where they thicken the tomato and stock into something spoonable. Keep an eye on the pan once the lentils go in, because they can catch on the bottom if you walk away. A wooden spoon and a gentle simmer are all you need.

A cooking tip for the pastry: give it the full thirty minutes in the fridge if you can. Cold dough is easier to roll and less likely to tear when you lay it over the hot filling. If it cracks, press the pieces together with your fingers, it will bake up fine. Brush the top with a little beaten egg if you want extra shine, though the crust already browns nicely on its own.

For leftovers, the pie keeps covered in the fridge for a couple of days. It reheats well in a moderate oven, and the pastry crisps up again far better than it would in a microwave. Cold slices work for lunch too, and the filling is good spooned over a baked potato the next day.

To round out the plate, I like something green and sharp alongside. A bowl of Velvety Cheesy Broccoli Soup is a bit much with a pie, but a small cup of it before the main works well on a cold evening. A spoonful of Silky Garlic Mashed Cauliflower makes a gentle side if you want something soft next to the crisp top. And if you are baking for a crowd, the Golden Cheesy Cauliflower Muffin Cakes are a handy little starter to pass round while the pie finishes in the oven.