Name: Lentil Shepard’s pie
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6 servings
Cuisine: Family
Ingredients: 750 ml water hot; 250 ml lentils red; 15 ml butter; 1 onion finely chopped; 2 celery stalks finely chopped; 1 fresh chillies finely chopped; 1 fresh chillies finely chopped; 1/2 butternut peeled and diced; 1 tomatoes chopped; 30 tomatoes chopped; 5 ml sugar; 1 can brown lentils, drained and rinsed salt and freshly ground black pepper; 6 potatoes cooked and skins removed; 30 ml milk; 60 ml grated parmesan cheese salt and pepper

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Ingredients (15)

FILLING

750 ml	water — hot
250 ml	lentils — red
15 ml	butter
1	onion — finely chopped
2	celery stalks — finely chopped
1	fresh chillies — finely chopped
1	fresh chillies — finely chopped
1/2	butternut — peeled and diced
1	tomatoes — chopped
30	tomatoes — chopped
5 ml	sugar
1	can brown lentils, drained and rinsed salt and freshly ground black pepper

TOPPING

6	potatoes — cooked and skins removed
30 ml	milk
60 ml	grated parmesan cheese salt and pepper

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Method:

1. pour the hot water over the red lentils and soak for about
15 minutes.

2 meanwhile put the butter, onion, celery, chilli and bay
leaf in a microwave-proof glass bowl and microwave for 5 minutes. Add the
butternut and lentils with their soaking liquid. Microwave for 15 minutes or
until the lentils are soft.

3 add the remaining ingredients, season with salt and pepper
and microwave for another 5 minutes or until heated through and fragrant.

4 Topping mash the potatoes, milk and parmesan cheese
(reserve some cheese for sprinkling on top). Season with salt and pepper.

5. Spoon the lentil mixture into a dish and cover with the
topping. Microwave for 3 minutes or until heated through. Brown the topping
with a blowtorch and sprinkle the remaining cheese on top.