Lentil Cottage Pie

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 800 g medium new potatoes, quartered
• 40 g butter
• 1 medium brown onion, chopped finely
• 1 garlic clove, crushed
• 415 g crushed tomatoes
• 1 cup vegetable stock
• 1 cup water
• 2 tablespoons tomato paste
• 1/3 cup dry red wine
• 2/3 cup red lentil
• 1 medium carrot, chopped finely
• 1/2 cup frozen peas, thawed
• 1/3 cup flat leaf parsley, chopped coarsely

Recipe

• 1 preheat oven to hot.
• 2 boil, steam or microwave potato until tender; drain. mash in large bowl with half of the butter.
• 3 melt remaining butter in medium-deep frying pan; cook onion and garlic, stirring, until onion softens. add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to the boil. reduce heat; simmer, uncovered, 15 minutes; stirring occasionally.
• 4 add peas and parsley; cook, uncovered, 5 minutes. spoon lentil mixture into shallow 1 litre ovenproof dish.
• 5 spread potato mash on top. bake, uncovered, in hot oven 20 minutes. stand pie 10 minutes before serving.