Vegetarian Shepherd’s Pie

Preheat the oven to Hot (200C)

Make some mashed potatoes: Peel and chop the potatoes, boil in a pot of water until soft, drain, add half the butter and a dash of milk and mash. Set aside.

Melt the remaining butter in a deep frying pan. Cook the onion and garlic, stirring until the onion softens. Add the tomatoes, stock, water, tomato paste, wine, lentils and diced carrot. Bring to the boil, then reduce heat and simmer, uncovered, for about 15 minutes, stirring occasionally.

Add the peas and parsley, cook for 5 minutes.

Spoon the tomato mixture into a 4-cup ovenproof dish. Spread the mashed potato on top (sprinkle with some grated cheese if you like). Bake uncovered for 20 minutes, allow to stand for 10 minutes before serving.

Note: You can use tins of lentils instead of the dried red lentils. If you do, just omit the water from the recipe.