Lentil Shepards Pie

Ingredients

• Olive oil
• 2x cups lentils (soaked overnight and rinsed)
• 1x Onion diced
• 4x Carrots chopped in 1 cm chunks
• 4x Celery stalks chopped
• 2x Garlic cloves crushed
• 1/2 cup Frozen peas
• 1 tbsp Tomato paste
• 1 Bay leaf
• Splash of red wine (2 tbsp)
• 3x cups of Veggie stock
• 8 Potatoes
• 1/4 cup Milk of choice
• Parmesan cheese (optional)
• Salt and pepper

Method

1. Heat olive oil in a large pot

2. Add onion and cook until brown

3. Add garlic and cook for a minute

4. Add carrot, celery, lentils, tomato paste and wine. Stirring until the wine disappears.

5. Add stock and bring to the boil

6. Cover and simmer until thick, add peas at the end (I like to make this the night before eating and store it in the fridge to thicken)

7. Peel and chop potato

8. Add to a pot of boiling water until soft

9. Tip out water and add potatoes into a bowl

10. Add milk and mash until smooth consistency.

11. Poor lentils into a baking dish and spread evenly

12. Top with potato mash 

13. Place in 180 degree oven for 45 minutes or until browned on top