Lentil Shepherd's Pie

The recipe

Instructions

1. 1
   Peel and chunk the potatoes. Boil in salted water for 18 minutes until tender. Drain, mash with the butter and milk and season well.
2. 2
   Meanwhile, heat a glug of oil in a wide pan and soften the chopped onions and diced carrots for 10 minutes.
3. 3
   Add the garlic and herbs for a minute, then stir in the tomato puree, lentils, chopped tomatoes and stock.
4. 4
   Simmer for 25 minutes until the lentils are soft and the mixture is thick — add a splash more water if needed.
5. 5
   Tip into a baking dish, top with mash, scatter over the cheese, and bake at 200°C for 20 minutes until bubbling and crisp on top.

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