Lentil Shepherd'S Pie - cooking recipe

Ingredients

2 lb potatoes, roughly chopped
1/2 cup milk, warmed
4 None spring onions, finely chopped
3.5 oz dried green lentils
1 tbsp olive oil
1 None large onion, finely chopped
1 None red pepper, roughly chopped
2 None medium zucchini, roughly chopped
1 None medium eggplant, roughly chopped
2 cloves garlic, minced
1 (13.5 oz) can chopped tomatoes

Preparation

Preheat oven to 400\u00b0F. Boil, steam or microwave potatoes until tender. Drain then mash with milk and spring onions until smooth.
Meanwhile, cook lentils in boiling water until just tender. Rinse under water then drain.
Heat oil in a saucepan over medium heat. Cook onion, pepper, zucchini, eggplant and garlic, stirring, until softened. Add tomatoes and lentils. Bring to a boil then reduce heat and simmer, uncovered, for 10 mins, or until thickened. Season to taste.
Spoon into a baking dish and top with mashed potatoes. Bake for 30 mins, or until top is lightly browned.