Lentil Cottage Pie - cooking recipe

Ingredients

800 g medium new potatoes, quartered
40 g butter
1 medium brown onion, chopped finely
1 garlic clove, crushed
415 g crushed tomatoes
1 cup vegetable stock
1 cup water
2 tablespoons tomato paste
1/3 cup dry red wine
2/3 cup red lentil
1 medium carrot, chopped finely
1/2 cup frozen peas, thawed
1/3 cup flat leaf parsley, chopped coarsely

Preparation

Preheat oven to hot.
Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter.
Melt remaining butter in medium-deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes; stirring occasionally.
Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1 litre ovenproof dish.
Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.