1 cup brown or green lentils
1 (14 ounce) can diced tomatoes
1 teaspoon vegetable stock powder (we use Massel's)
2 bay leaves
white pepper, to taste
1 onion, diced
1 carrot, grated
2 cloves garlic, finely minced
1/2 cup frozen peas
5 large potatoes, diced
black pepper, to taste
1. Boil the lentils until they are about half cooked. When lentils are ready, turn down the heat to a simmer and add the can of tomatoes. Now add vegetable stock powder, bay leaves and white pepper. Leave to simmer.
2. Add the diced onions to a frying pan with a little oil and sautee for 3 minutes. Add in the garlic and grated carrot. Sautee for another 3 minutes. When done, add to the pot with lentils. Add the frozen peas. Leaving the heat on medium, cook for about 15 minutes - or until it starts to thicken up, and then leave to cool and thicken.
3. Preheat oven to 350 degrees F. During cooking time, prepare the mash. Boil potatoes. When potatoes are tender, drain and add a splash of milk and some black pepper. Mash. Pour the lentils into a glass pie plate or square dish.
3. Top with the mash. Use a fork to make some grooves in the mash and then drizzle a little oil on top to make the top nice and crunchy. Bake in the oven for about 20-30 minutes.
Source of recipe: This is a little something my boyfriend and I have been making for a while. This is pretty much a vegan shepherd's pie, but just using lentils. I am sure there are plenty of others out there but this is something we have experimented with modifying from various other recipes from friends. We love this and make it weekly