Red Lentil Shepherd’s Pie

Ingredients

1 onion

2 garlic cloves

300g red lentils

Mixed herbs

400g gravy

250ml stock

100g frozen peas

2 carrots

1.5kg potatoes

Milk

Butter

Directions

Peel and boil potatoes for about 30 minutes, until mashable.

In a large saucepan, sauté onions + garlic with a pinch of salt + pepper in the olive oil until lightly browned.

Add lentils, carrots, stock, gravy + parsley + stir. Simmer until lentils are tender (about 20-25 mins). Stir in the peas + thicken with cornflour mixed with water if needed.

Heat the oven to 180°C.

Once the potatoes are cooked, drain + mash with vegetable margarine, milk, salt and pepper.

Transfer the lentil mixture to a baking dish + carefully top with mashed potatoes. Smooth down with a fork.

Place the dish on a baking tray + bake for 15 minutes or until the mash is lightly browned on top.

Notes

Check gravy and stock powder for GF option.