Lentil Shepherds Pie

This recipe is great for using up the end of the week's veggie box as really it doesn't matter what veggies you put in.  It was super popular with both the adults and the kids.

Lentil Shepherds Pie Ingredients

Topping
1 kg potatoes
1/2-1cup milk, salt, butter
Cheese, grated

 Filling
1 onion, diced
Veggies (I used carrots, broccoli, cauliflower, swede, turnip, kale, and pumpkin), diced
A can of lentils or 500g brown lentils (soaked)
400g Passata or a can of tomatoes
1 tbs Tomato paste
Fresh or dried herbs such as oregano, thyme, sage
Salt and pepper

Method
Chop potatoes and boil for 10-15 mins until soft
Drain excess water, add milk, salt and butter and mash.

While potatoes are boiling, fry the onion til soft, add the veggies (and lentils if not using canned). Cook for 5-10 mins. Add passata/canned tomatoes, herbs and tomato paste. Once veggies are cooked, season well. Add the canned lentils.

Put into baking dish and top with mashed potato and grated cheese.  Bake for approx 30 mins in moderate oven until top is golden brown.

YUM!