Lentil Cottage Pie

Preheat oven to 220 Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter. Melt remaining butter in medium deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to a boil. Reduce heat; simmer, uncovered, 15 minutes, stirring occasionally. Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1-litre (4 cup) ovenproof dish. Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.

serves 4 per serving 9.7g fat (5.6g saturated); 1513kJ (362 cal); 49g carb tip If you’re not concerned with keeping the fat content of this dish low, you can stir ½ cup of finely grated parmesan cheese into the potato mash before baking the cottage pie.

ingredients

• 800g medium new potatoes, quartered
• 40g butter
• 1 medium brown onion (150g), chopped finely
• 1 clove garlic, crushed
• 1 can crushed tomatoes
• 1 cup (250ml) vegetable stock
• 1 cup (250ml) water
• 2 tablespoons tomato paste
• ⅓ cup (80ml) dry red wine
• ⅔ cup (130g) red lentils
• 1 medium carrot (120g), chopped finely
• ½ cup (60g) frozen peas, thawed
• ⅓ cup coarsely chopped fresh flat-leaf parsley