You can't go past a classic shepherd's pie for a satisfying dinner that the whole family will enjoy.
8 potatoes, diced
2 onions, chopped
2 cans of crushed tomatoes
200g green lentils
400ml vegetable stock
150g frozen peas
1 tin of corn
200g Parmesan cheese (optional)
1 chili (optional)
Step 1. Pre-heat oven to 180 degrees Celsius.
Step 2. Fill a large pot with water and bring to the boil.
Step 3. Add the potatoes, reduce to a simmer and cover with a lid.
Step 4. Heat up a separate saucepan and drizzle with a dash of oil.
Step 5. Saute onions and carrots until they begin to soften.
Step 6. Add the vegetable stock and green lentils to the mixture.
Step 7. Add the crushed tomatoes and (optional) chili.
Step 8. Bring to the boil and then turn down the heat and simmer for 25 mins.
Step 9. Add the corn and frozen peas. Continue to cook for 10 mins.
Step 10. Drain off the liquid from your vegetable mixture.
Step 11. Transfer the lentil-vegetable filling to a deep baking dish.
Step 12. Drain the boiled potatoes and mash it in a separate bowl.
Step 13. Layer the mashed potatoes on top of the lentil-vegetable filling in the baking dish.
Step 14. Sprinkle the (optional) Parmesan cheese on the top and bake for 20 minutes.