Lentil Shepherd'S Pie - cooking recipe

Ingredients

1 c. dried green or brown lentils
4 Tbsp. butter or vegan margarine
2 large onions, peeled and thinly sliced
1 garlic clove, crushed
1 tsp. dried Herbs de Provence
1 (15 oz.) can tomatoes, chopped
2 Tbsp. soy sauce
2 to 3 Tbsp. chopped parsley
salt and pepper to taste
1 1/2 lb. potatoes, cooked and mashed
a little extra butter or vegan margarine

Preparation

Put the washed lentils into a large saucepan.
Cover with water and boil gently until tender, about 45 minutes.
Drain. Preheat oven to 400\u00b0.
Use 1/2 of the butter or vegan margarine to grease a shallow ovenproof dish.
Saute the onions in the remaining butter or vegan magarine in a large saucepan for 10 minutes.
Add the garlic, mixed herbs, tomatoes, soy sauce, lentils, parsley, salt and pepper.
Spoon the mixture into the dish.
Spread the mashed potatoes evenly over the top, drawing the prongs of the fork over the surface to make ridges.
Dot the whole surface with a little butter or vegan margarine.
Bake for 45 minutes until golden brown.