Vegetarian shepherd's pie

A heartwarming vegetarian shepherd's pie recipe with slow-cooked lentils, carrots and peas. For a non-vegetarian option simply replace the lentils with ground beef ;)

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Prep time: 1 hr

Cooking time: 30 mins

Servings: 4-5

For the mashed potato layer

5-6 potatoes

1 tbsp soft butter

1/2 cup of milk

1/3 cup of shredded mozzarella

Salt & pepper to taste

For the vegetable mix

1 onion, chopped

2 garlic cloves, chopped

1 large carrot, finely chopped

1 can of peas

1 cup of green lentils, washed

1 tbsp tomato paste

3/4 tsp dry thyme

1/2 tsp black pepper

1 tsp mild paprika

1 cube of vegetable stock

Vegetable oil

Flour (to grease the pan)

Salt

1. Wash and boil the potatoes for 20-30 mins until cooked; peel, grate & set aside

2. In a large pot heat vegetable oil and cook the onions & garlic for 2-3 mins

3. Mix in the carrots; cover and cook on medium heat for about 5 mins

4. In a cup melt the vegetable stock in 3-4 tbsp of hot water then add along with the peas, lentils, tomato paste and enough hot water to cover the mixture

5. Cover and cook on medium heat until the lentils are soft; set aside to cool

6. On the side prepare the mashed potato by mixing all ingredients together

7. Pre-heat the oven to 200C

8. Grease & flour a baking pan by spreading a tablespoon of oil all around with a tissue (including the edges) and coating with flour

9. Layer the vegetable mixture and mashed potato in the baking pan

10. Bake uncovered for 25-30 mins at 200C. Cool for 15mins before serving