Lentil Cottage Pie

Ingredients:

• 100g dried lentils
• 2 onions, finely diced
• 3 cloves garlic, minced
• 150g mushrooms, diced (optional)
• 1 tin chopped tomatoes
• 2 tbsp tomato puree
• 1 veggie stock cube
• 1 tbsp Worcestershire sauce
• 4 tbsp flour
• mixed herbs
• salt and pepper for seasoning
• 2kg mashed potato

Pre-heat your oven on 200c

Method:

1. Cook your lentils as per the instructions on the packet.
2. Fry off your onions until softened.
3. Add in the garlic and cook for a further 30 seconds or so and pop to one side.
4. Fry off your mushrooms until slightly golden and add back in the onion and garlic.
5. Add in the, chopped tomatoes, tomato puree, stock cube, Worcestershire sauce, flour, mixed herbs, and give it all a good mix.
6. Add in the cooked lentils and stir until the are fully incorporated.
7. Simmer on a low heat until the sauce has come together nicely and is piping hot.
8. Season to taste.
9. Pop in your baking tray and top with your creamy mash.
10. You can add some cheese on top but this is completely optional.
11. Now just whack it in the oven until it goes golden brown on top and it bubbling away.
12. Serve up with some green of your choice and ENJOY!

TIP: Make this in Aluminium Foil Trays and freeze for quick and easy dinners!

Another TIP: Use ‘shepherds pie’ powder mix from the shops for a very quick veggie cottage pie. Simply replace the: tomato puree, stock cube, Worcestershire sauce, flour, mixed herbs, with the sachet of ‘shepherds pie’ powder mix. I do this most of the time and it is so yummy. This is the mix I use.