2 cups mashed potato (for a healthier option leave the potato skins in the mash)
2 tablespoons oil
1 medium onion
1 clove garlic
415g tin crushed tomatoes
2 tablespoons tomato paste
1 can of savoury lentils/beans/vegetarian mince
1/2 cup peas
1/4 cup parsley
Fry onion and garlic in oil until the onions are soft.
Add tomatoes, tomato paste, carrots, bring to the boil.
Add the peas and parsley and cook for a further 5 minutes.
Transfer vegetable mixture into a casserole dish.
Spread the mashed potato on top. Bake at 200 C for 20 minutes.