Lentil Cottage Pie Recipe

This is a lovely filling, warming meal for a cold night. It's great just by itself or with a side of vegetables or salad.

Serves 4

800g potatoes, chopped into large chunks
40g butter
1 brown onion, chopped
1 garlic clove, crushed
415g tin crushed or shopped tomatoes
1 cup vegetable stock
1 cup water
2 tbsp tomato paste
1/3 cup red wine
2/3 cup red lentils
1 medium carrot, finely chopped
1/2 cup frozen peas
1/3 cup coarsely chopped flat-leaf parsley

1. Preheat oven to 200 degrees C. Boil the potatoes until tender, drain. Mash with half of the butter and set aside.

2. Melt remaining butter in a large saucepan. Fry onion and garlic until soft. Add undrained tomatoes, stock, water, tomato paste, wine, lentils and carrot. Bring to the boil and then reduce to simmer, uncovered, for 15 minutes, stirring occasionally.

3. Add peas and parsley and cook for further 5 minutes. Remove from heat and spoon into a shallow ovenproof dish.

4. Spread mashed potatoes on top and then bake, uncovered, for 20 minutes. Let the pie stand for 10 minutes before serving.

Happy eating! :)