Lentil Shepherd’s Pie

Directions

1. Preheat oven to 375°F. In a large pot, cover the potatoes with water and set over medium-high heat. Bring to a boil, then reduce heat and simmer for 20-30 minutes, or until the potatoes are very tender. Drain and mash with the butter, milk, and salt and pepper to taste. Set aside.
2. Heat a drizzle of oil in a large skillet pan over medium-high heat and sauté the onion for 3-4 minutes, until soft. Add the garlic, carrots, and lamb or beef and cook, breaking the meat up with a spoon, until it is cooked through and no longer pink.
3. Add the lentils, stock, tomato, and ketchup, and bring to a simmer, stirring. Stir in the peas and pour into a 2-litre baking dish. Top with the mashed potatoes.
4. Bake for 30 minutes, or until the potatoes are golden and the filling is bubbling around the edges.