Lentil Cottage Pie with Mash Topping

Serves 4 1 cup Imbo or Crossbow lentils 3 tbs olive or sunflower oil 1 onion, diced 2 celery stalks, diced 1 carrot, diced 2 cloves garlic, crushed 1 tsp dried mixed herbs 1 packet button mushrooms, diced 1 tbs red wine vinegar 1 tbs tomato paste 1 x 410 g can chopped tomatoes 2 tsp sea salt Crushed black pepper Pinch of sugar 1 cup chopped green beans ½ cup chopped parsley

For the mash 6 large potatoes Salt 4 tbs butter ½ cup milk ½ cup grated Parmesan cheese or any sharp cheese Cook the lentils according to the instructions on the pack. This should take about 30 minutes. Preheat the oven to 200ºC. Heat the oil in a large pot and sauté the onion, celery and carrot until soft.

Add the garlic and sauté for another minute.

Add the mixed herbs and mushrooms and cook until soft.

Add the vinegar, tomato paste and tomatoes.

Cook for 3 minutes then season with salt and pepper and a pinch of sugar.

Add the green beans and cooked lentils and add water to just cover the mix.

Simmer for 10 minutes or until the green beans are cooked and tender.

Stir in the parsley, then spoon into 4 ovenproof dishes or into 1 large casserole dish.

Boil the potatoes in salted water until soft. Drain, and then mash with the butter, milk and cheese.

Top the lentil mix with the mash and bake for about 15-20 minutes until the top is browned. Serve with a simple salad.

Recipe: Simon Bryant