Lentil shepherd’s pie

Ingredients

Quantities are for one serving. The weekly planner scales them automatically.

• 1 cup lentils
• 2 potatoes
• 1 carrot
• 1/2 onion
• 1 cup vegetable stock

Method

1. Cook filling20–25 min · Low heat

   Soften chopped onion and carrot, add rinsed lentils and stock, then simmer until tender and thick.

2. Make mash15–20 min · Boiling water

   Boil peeled potatoes until tender; drain and mash, adding a splash of water or milk if desired.

3. Bake20–25 min · 200°C oven

   Spoon filling into a dish, spread mash on top and bake until bubbling and lightly golden.