Veggie Shepherd's Pie with Lentils

A hearty lentil and vegetable filling topped with creamy mashed potato.

SHOPPING LIST

• brown lentils200g
• carrot2
• onion1
• celery2 sticks
• frozen peas150g
• vegetable stock cube1
• tomato puree2 tbsp
• potatoes800g
• milk100ml
• butter30g
• olive oil1 tbsp
• salt1 pinch
• black pepper1 pinch

METHOD

1. 1Peel and chop the potatoes into chunks, then boil in salted water for 15 minutes until tender.
2. 2Meanwhile, chop the carrot, onion, and celery into small pieces.
3. 3Heat olive oil in a pan and soften the vegetables for 5 minutes.
4. 4Add the lentils, tomato puree, crumbled stock cube, and 600ml water.
5. 5Simmer for 20 minutes until lentils are tender, then stir in the peas.
6. 6Drain the potatoes and mash with milk, butter, salt, and pepper.
7. 7Transfer the lentil mixture to a baking dish.
8. 8Spoon the mash over the top and spread evenly.
9. 9Bake at 200°C (180°C fan) for 20 minutes until the top is golden.

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