This vegetarian version of the popular cottage / shepherds pie uses the same principal of a protein base topped with mashed potatoes. The base can comprise of a mixture of beans, cooked and mashed down a little, or lentils as below. Add grated cheese to the potato mixture for variety.

The pie base can be doubled to feed more or for freezing, adjusting the amount of potatoes accordingly.

Serves 4

Ingredients
Oil
1 celery stick chopped
1 clove garlic chopped
4oz /100g onion
3oz/75g mushrooms chopped
1x400g tinned tomatoes
1 courgette chopped
1 large carrot diced
4oz /100g brown lentils
¼ pint / 150ml vegetable stock
Salt and black pepper
1 tablespoon tomato puree

Topping
1 ½ lbs. / 680g. Potatoes
Knob of butter
Milk

Method
Heat one tablespoon of oil in a saucepan, add the onion garlic and celery and sauté for 2 minutes.

Add the mushrooms, other vegetables, tomatoes and their juices, stock, tomato puree and lentils. Stir and season with salt and pepper. Cover and simmer gently for approximately 45 minutes or until the lentils are soft. Check from time to time that it does not dry out, add a little more water if necessary but only enough to keep it firm in order to hold the potato topping.

While the lentil mixture is simmering, cook and mash the potatoes as normal and place on one side.

When ready put the lentil mixture in a casserole dish and top with the potato. Grill until the top is brown and crisp.

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