Lentil shepherd's pie

Ingredients

• 150 g green or brown lentils, cooked
• 1 onion, chopped
• 2 carrots, diced
• 2 tbsp tomato purée
• 300 ml unsalted stock
• 3 potatoes
• 2 tbsp milk
• 1 tbsp butter

Contains: Milk

Method

1. Soften the onion and carrot; add the lentils, purée and stock. Simmer 15 minutes.
2. Mash the boiled potatoes with milk and butter.
3. Top the lentils with the mash and bake at 200 °C for 25 minutes.