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Lentil and Vegetable Shepherd's Pie

Hearty red lentil and veg filling under a golden olive oil mash.

Ingredients

• 900 g potatoes
• 1 onion
• 2 carrots
• 2 celery sticks
• 2 garlic cloves
• 200 g red lentils
• 400 g tinned chopped tomatoes
• 2 tbsp tomato purée
• 500 ml vegetable stock
• 1 tsp dried thyme
• 100 g frozen peas
• 4 tbsp olive oil

Method

1. Peel the potatoes and cut them into chunks. Finely chop the onion, carrots and celery, and crush the garlic.
2. Boil the potatoes for 15 to 20 minutes until soft.
3. Meanwhile, heat half the oil in a large pan over a medium heat. Add the onion, carrots and celery and cook for 8 minutes until soft.
4. Add the garlic, thyme and tomato purée and cook for 1 minute.
5. Stir in the lentils, tomatoes and stock. Simmer for 20 to 25 minutes, stirring now and then, until the lentils are soft and the sauce is thick.
6. Stir in the peas, then taste and season well with salt and pepper.
7. Heat the oven to 200C (180C fan). Drain the potatoes and mash with the rest of the oil, salt and pepper.
8. Spoon the lentils into an ovenproof dish and top with the mash. Rough up the surface with a fork.
9. Bake for 20 minutes until golden.