Lentil Shepherd's Pie
Ingredients
- 1 tbsp oil
- 1 medium onion, chopped
- 1 stick celery, finely chopped
- 1 large carrot, finely chopped
- 1 tsp curry powder
- 500g jar tomato pasta sauce
- 2 x 415g can brown lentils
- 1 cup frozen peas
- 1kg potatoes, peeled & evenly chopped
- 1 tbsp margarine
- ½ cup soy milk
- Heat oil in a medium pot and sauté onion, celery and carrot until soft.
- Add curry powder and sauté for 1 minute.
- Add pasta sauce, lentils and peas and bring to boil. Reduce heat and simmer for 5 minutes.
- Place potatoes in a large saucepan and cover with hot water. Bring to boil, then reduce heat and simmer until tender.
- Drain potatoes and add margarine and soy milk. Mash until smooth.
- Spoon lentil mixture into one large oven proof dish or 6 x 1 cup small oven proof dishes. Top with mashed potato.
- Bake in a moderate oven, 180oC, for 40 minutes.
Preparation time: 15 minutes
Cooking time: 60 minutes