Hearty Lentil & Root Vegetable Shepherd's Pie

Ingredients

• 250 g green or brown lentils, rinsed
• 2 parsnips, peeled and diced
• 2 carrots, diced
• 400 g tinned chopped tomatoes
• 500 ml vegetable stock
• 900 g floury potatoes, peeled and chopped
• 3 tbsp olive oil
• 1 onion, finely chopped
• 2 tsp fresh rosemary, finely chopped
• 1 tsp smoked paprika

Method

1. 1

   Preheat the oven to 200°C/fan 180°C. Heat 2 tablespoons of oil in a large pan and soften the onion, carrots and parsnips for 8 minutes.

2. 2

   Stir in the rosemary, smoked paprika, lentils, chopped tomatoes and stock. Bring to a simmer, cover and cook for 25 minutes until the lentils are tender and the sauce has thickened. Season well.

3. 3

   Meanwhile, boil the potatoes until tender, drain well and mash with the remaining olive oil. Season generously.

4. 4

   Spoon the lentil mixture into a large baking dish, top with the mash and fork the surface into peaks.

5. 5

   Bake for 20 minutes until the topping is lightly golden. Serve with steamed greens.