Lentil Cottage Pie

Filling

• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 750g uncooked brown or green lentils (rinsed and drained)
• 1L vegetable stock
• 2tsp thyme
• 250g frozen mixed veggies
• salt and pepper
• 500g passata

Mashed Potatoes

• 1.4kg potatoes (diced)
• salt and pepper
• butter

1. Boil potatoes (30 mins), generously salt.
2. Preheat oven to 220C, lightly grease a baking dish.
3. In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil. Add passata. Add a pinch of salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil, then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
4. In the last 10 minutes of cooking, add the frozen veggies, stir, and cover.
5. Transfer mixture to baking dish and top with mashed potatoes. Season with salt and pepper. Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashed potato is lightly browned on top.

To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out some of the mixture and whisk in cornflour, return to the pan and whisk to thicken.