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, lentils 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.