Lentil Cottage Pie

This recipe is DELICIOUS! It's great to take to work as it reheats well, and you can even cook it in individual rammikins if you wish. Definitely goes down well.

Lentil Cottage Pie:

Ingredients:

800g medium new potatoes, quartered
40g butter
1/2 cup parmesan cheese, grated
1 medium brown onion, chopped finely
2 cloves of garlic, crushed (or to taste)
415g can crushed tomatoes
1 cup vegetable stock
1 cup water
2 Tbsp tomato paste
1/3 cup dry red wine
2/3 cup red lentils
1 medium carrot, chopped finely
1/2 cup frozen peas, thawed
1/3 cup coarsely chopped fresh flat-leaf parsley

Method:

1. Preheat oven to hot (220-230*C)

2. Boil or steam potato until tender, and drain. Mash in large bown with half of the butter and the parmesan cheese.

3. Melt remaining butter in medium deep frying pan and cook onion and garlic, stirring until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot. Bring to the boil. Reduce heat and simmer, uncovered, for 15 mins, stirring occasionally.

4. Add peas and parsley and cook, uncovered, for 5 mins. Spoon lentil mixture into shallow 1 litre ovenproof dish (or individual rammikins, as discussed above).

5. Spread potato mash on top. Bake, uncovered, in hot oven for 20 mins. Stand the pie for 10 mins before serving.

Variation:

Also tastes great with sweet potato or pumpkin mash, instead of the potato mash.

Serves: 4

Rating: 5!