Vegetarian Shepherd's Pie

🥘 Ingredients

• whole green-brown lentils 175 g
• split peas 110 g
• water 570 ml
• potatoes 700 g
• butter 25 g
• celery 2
• onion 1
• carrots 2
• green pepper ½
• garlic 1 clove
• mixed herbs ½ tsp
• mace 2 pinch
• cayenne pepper ¼ tsp
• salt
• ground black pepper
• tomatoes 225 g
• onion 1
• butter 25 g
• milk 50 ml
• Cheddar cheese 75 g

1. 1

   Begin by washing whole green-brown lentils and split peas , then put them in a saucepan with water and simmer gently, covered, for approximately 45-60 minutes or until the peas and lentils have absorbed the water and are soft.
2. 2

   While the lentils are cooking, wash and chop potatoes and boil in a separate saucepan for 20 minutes until soft.
3. 3

   While the lentils and potatoes are boiling, melt butter in a frying pan , add celery , onion , carrots , and green pepper , and cook gently for 15 minutes until softened.
4. 4

   Once the lentils are cooked, lightly mash them with a spoon and stir in the fried vegetables.
5. 5

   Add garlic , mixed herbs , mace , cayenne pepper , and salt and ground black pepper to taste, then spoon the mixture into a pie dish and arrange tomatoes on top.
6. 6

   Pre-heat the oven to 190°C.
7. 7

   Prepare the topping by softening onion in butter in a small pan. While that's cooking, mash the potatoes in a large bowl with milk . Add the cooked onion and Cheddar cheese , and mix thoroughly. Season well, then spread on top of the ingredients in the pie-dish.
8. 8

   Bake for about 20 minutes or until the top is lightly browned.