Roasted Root Vegetable and Lentil Shepherd's Pie

Ingredients

• 200 g green lentils
• 3 carrots
• 2 parsnips
• 400 g tinned chopped tomatoes
• 300 ml gluten-free vegetable stock
• 800 g floury potatoes
• 3 tbsp olive oil
• 1 tsp dried rosemary

Method

1. 1

   Peel and dice the carrots and parsnips into 1cm chunks. Toss with 1 tbsp olive oil and roast at 200°C for 20 minutes until golden.

2. 2

   Cook the lentils in the stock with the tinned tomatoes and rosemary over medium heat for 25 minutes until tender and most liquid is absorbed.

3. 3

   Stir the roasted vegetables into the lentil mixture. Season well and tip into a large baking dish.

4. 4

   Peel and boil the potatoes until tender, around 15 minutes. Drain and mash with the remaining olive oil and seasoning until smooth.

5. 5

   Spread the mash over the lentil filling. Use a fork to create a ridged pattern on top.

6. 6

   Bake at 200°C for 20 minutes until the top is golden and the filling is bubbling at the edges.