Lentil Shepard’s Pie

Shepard’s pie

Ingredients:

4 carrots

4 sticks of celery

2 small zucchini’s

1 capsicum

5 big mushrooms

1 onion

2 cans lentils

6 medium potatoes- boiled

1/2 head garlic

1 nub of ginger

1 tbs seeded mustard

2 tbs tomato paste

1 tsp Worcestershire sauce

1 tbs paprika

1 1/2 cups stock

Finely chop all ingredients. Fry off onion, garlic and ginger. Add in all vegetables and fry for a couple of minutes. Add in seasonings/sauces and fry for further minute. Add in stock, cover with a lid and simmer till veggies are al dente. Approx 10 mins.

Add in lentils and if thickening needed 1tsp of cornflour diluted in water.

Pour into baking pan and cover with mashed potato. Bake for 25 mins or potato crispy and golden.