Lentil Shepherd's Pie

Ingredients

• Splash of Oil
• 1 onion, chopped
• 1/2 bulb of garlic
• 2 cans puy lentils in water, drained
• 1 veg stock cube
• A selection of veg, e.g. peas & sweetcorn, carrots, celery, parsnips, chopped
• Reggae Reggae sauce (or any other sauces to tweak the flavour)
• Potatoes
• Butter (can replace with extra virgin olive oil for vegans)
• Cheese (skip for vegans)

Method

1. You’ll need a pan large enough to fit all the filing in at once, cooked on a medium heat.
2. Chop onion and garlic and fry in oil until onions are cooked
3. Add the selection of vegetables and cook until soft
4. Make some veg stock and add to pan
5. Add lentils and Reggae Reggae sauce
6. Then just keep simmering until it reduces down to a reasonable shepherd’s pie consistency
7. Cook potatoes, mash potatoes. Season and add butter or oil to taste.
8. Once filling and mash is ready put filling in an oven dish, spread the mash on top. Grate some cheese (optional) on top and grill or oven cook until golden brown.