Lentil Shepherd’s Pie

Ingredients

• 2 cloves garlic
• 50g butter
• 1/3 cup milk
• 400g potatoes (washed)
• 1 carrot
• 2 celery stalks
• 1 brown onion
• 400g sweet potato
• 200g button mushrooms
• 1 cup vegetable stock
• 420g lentils (rinsed)
• 400g diced tomatoes
• 1/2 cup parmesan (finely grated)
• 400g four bean mix (rinsed)
• 1 tbsp olive oil
• 1 tbsp thyme leaves
• 1 1/2 tbsp fresh rosemary
• 2 tbsp tomato paste
• 1 cup frozen peas

Instructions

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. 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. 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. 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.