Lentil Cottage Pie

Ingredients

• 3 cloves garlic, crushed
• 1 can tomatoes, diced
• 2 cups vegetable stock
• 2 tbsp. tomato paste
• 1 cup dried red lentils, washed
• 1 large carrot, diced
• 1 celery stalk, sliced
• ¼ cup corn
• 1 tbsp. Worcecshire sauce
• 1 onion, sliced
• Sprinkle of herbs (thyme, oregano, rosemary)
• 20g feta
• 2 potatoes, finely sliced
• 1 tbsp. olive oil
• Cooking spray
• Salt and pepper to taste

Method

1. 1Preheat oven to 180C.
2. 2Heat a pot with olive oil and sauté the onion on low-med heat for about 10 minutes or until softened. Add carrot and celery and continue to cook on low heat. Add garlic then a splash of Worcecshire sauce with some herbs, continue cooking a few more minutes. Add a splash of water if needed.
3. 3Add lentils and canned tomatoes, stock and if needed extra water, simmering until lentils have cooked, about 15-20 minutes. Stir in tomato paste and season with salt and pepper, taste and see if you need more seasoning or herbs. If mixture is a little dry add some more stock or water.
4. 4Set up 6 ramekins or single serve oven dishes dividing mixture into each. Crumble a little feta onto top of each then place a couple of slices potato on top. Spray a little cooking spray over the potato (this is optional) to brown and bake in oven 20-30 minutes or until potato has cooked.