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Beans & Lentils

Lentil Cottage Pie


2 cups mashed potato
2 tablespoons oil
1 medium onion
1 clove garlic
415g tin crushed tomatoes
2 tablespoons tomato paste
2 carrots
2 cups vegetable stock
1 cup dry lentils
1/2 cup peas
1/4 cup parsley

  1. Fry onion and garlic in oil until the onions are soft.
  2. Add tomatoes, tomato paste, carrots, stock and lentils; bring to the boil, and simmer for 15 minutes (or for 25 minutes if using brown lentils).
  3. Add the peas and parsley and cook for a further 5 minutes.
  4. Spread the mashed potato on top and transfer into a casserole dish. Bake at 200* for 20 minutes.