Lentil Cottage Pie

Serves 4
225g Green or brown lentils
1 tbsp olive oil
1 onion
2 cloves garlic
50g mushrooms
4 tomatoes, roughly chopped
1 carrot, thinly sliced
1 tsp Worcestershire sauce
1 tbsp tomato puree
1 tsp dried mixed herbs
1 tsp oregano
560g potatoes, cubed

Cook lentils as instructed, drain. Brush pan with oil, add onions and garlic, cook for 3 minuted. Add the rest except potatoes. Season and spoon into ovenproof dish. Meanwhile, boil potatoes until soft. Mash and place on top of lentil mix. Cook for 40mins at 180C degrees and serve with vegetables or salad. 

You may sprinkle some cheese on top of the mash before you put it to bake in the oven  - this makes it a hit with kids !