Homely Mince and Potato Pie

I know a lot of people think we should abandon all the pretend meat dinners – but they’re what some of us feel most comfortable with. And it’s easy to make a meal that’s familiar – it can seem much less daunting than moving onto a whole new cuisine.
I made extra pastry when I made the crosses for my hot cross buns – with a pie in mind, so I’d got that ready-made. The mince is a can of green lentils, drained and cooked in gravy, with plenty of finely chopped onion and Marmite. And a bit of Henderson’s Relish splashed in at the end.
The pie is layered – mince at the bottom- dished up with a draining spoon, to leave some gravy in the pan – sliced cooked potatoes – finely sliced cavalo nero, cooked with more finely chopped onion and lots of garlic – another layer of potatoes and lastly more mince. The pie top was brushed with a mixture of milk, and bird-friendly olive oil – when it first went into the oven and again about ten minutes before it was cooked.
I served it with the rest of the gravy and boiled carrots and peas .
The cavolo nero could have been any greens, or wild garlic.