LENTIL-AND-BUTTERNUT COTTAGE PIE

Cook’s tip: “To make this dish vegan, mash the potatoes with olive oil instead of butter and goat’s cheese. It also freezes well.”

Serves 6

EASY

GREAT VALUE

Preparation, 20 minutes, plus overnight soaking time

Cooking: 1 hour

Woolworths red adzuki beans

250 g, soaked overnight olive oil 2T large leeks 2, roughly chopped carrot 1, peeled and diced celery 2 sticks, diced garlic 3 cloves, finely chopped thyme 2 sprigs red chillies 2, finely chopped tomato paste 1T cherry tomatoes 1 x 400 g can vegetable stock 1 cup red split lentils 100 g butternut ½, peeled, diced and roasted