Vegetarian Cottage Pie

Vegetarian Cottage Pie

2 tbs sunflower oil, 4 large carrots, 1 small swede, 2 onions, 1 cup broccoli florets, 1/2 cup frozen peas, 1 pepper, 1 cup brown lentils, 4 cups vegetable stock, 1 teaspoon cumin, 1 teaspoon garlic granules, 1kg potatoes, 2 leeks, 50g cheese - omit if vegan, 25g butter - use olive oil if vegan

Chop the carrots, swede, onions and pepper and fry in the oil for 10 minutes. Add the lentils, stock, cumin and garlic granules, simmer for approximately 25 minutes or until the swede and carrot is tender adding the broccoli and peas for the last 5 minutes. Season to taste.

Meanwhile peel and boil the potatoes, mash with butter or oil. Chop the leeks and steam for 3 -4 minutes.

Arrange the potatoes on top of the veg mixture and scatter the leeks and cheese (if using) on top of the potato.  Bake in the oven at 190 degrees centigrade for 45 minutes until the leeks have browned and the veg mix is starting to bubble up around the potato.

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