Vegetable Shepherd'S Pie - cooking recipe

Ingredients

1 tbsp oil
1 None leek, trimmed, chopped
2 cloves garlic, minced
1 lb cauliflower florets
2 None carrots, diced
2 (13.5 oz) cans diced tomatoes
2 (13.5 oz) cans lentils, drained, rinsed
4.5 oz frozen peas
3 None red potatoes, peeled, par-boiled
1 oz Parmesan cheese, grated

Preparation

Preheat oven to 400\u00b0F.
Heat oil in a large saucepan. Cook leek and garlic for 3-4 mins, until soft. Add cauliflower and carrots. Cook for 5 mins, until softened. Add tomato and lentils. Bring to a boil then reduce heat to low and simmer for 10 mins, until tender. Add peas and season to taste. Transfer to a large baking dish.
Grate potatoes then toss with Parmesan. Season. Sprinkle over vegetables and bake for 30 mins, until golden and bubbling. Serve.