Lentil Shepherd's Pie

Ingredients

• 1 brown onion
• 50 g butter
• 400 g canned tomato
• 1 carrot
• 2 celery sticks
• 400 g four bean mix
• 2 garlic cloves
• 420 g lentil
• 0.333 cup milk
• 200 g mushroom
• 1 tbsp olive oil
• 0.5 cup parmesan
• 1 cup pea
• 400 g potato
• 1.5 tbsp rosemary
• 400 g sweet potato
• 1 tbsp thyme leaf
• 2 tbsp tomato paste
• 1 cup vegetable stock

Method

1. 1

   Heat oil: in a large saucepan over medium-high heat. Add onion, carrot, celery, and garlic, and cook for 7-8 minutes, stirring, or until vegetables soften. Add mushrooms, rosemary, and thyme, and cook for 1 minute, stirring, or until fragrant.

2. 2

   Stir in paste, stock, beans, lentils, and tomatoes: Bring to the boil, then reduce heat to medium and simmer for 20 minutes, uncovered, or until thickened. Season, remove from heat, and stir in peas.

3. 3

   Meanwhile, bring a large pan of water to the boil: Cook potatoes for 12-15 minutes or until tender. Drain and return to the pan. Mash, then add butter and milk. Mash again until quite smooth, then season.

4. 4

   Preheat oven to 220°C: Spoon vegetable mixture into an 8-cup capacity ovenproof dish. Top with mash and sprinkle over parmesan. Bake for 20 minutes or until golden. Serve.