Veggie Shepherd's Pie

Ingredients

Topping

2 large sweet potatoes, peeled and chopped into chunks

2 large potatoes, peeled and chopped into chunks

Dash of milk

Knob of butter

Grated mozzarella

Filling

2 large onions, chopped

3 carrots, peeled and chopped

3 sticks celery, chopped

1 cup of lentils, rinsed and soaked

1 whole beetroot, chopped

1 can chickpeas, drained

Good handful of frozen peas

2 tins of tomatoes

Dried basil, paprika, cumin

Method

1. Boil sweet potatoes and potatoes for 15-20 mins until soft. Preheat oven to 180 C.
2. Heat oil in large saucepan. Sauté onions, carrots, celery  for 5 mins until softened.
3. Add lentils, chickpeas, peas and beetroot. Stir well and cook for 2 minutes.
4. Add tinned tomatoes, herbs, and spices and stir well.
5. Cook for 10 mins until carrots are tender and lentils are cooked.
6.  Mash topping ingredients together and season.
7. Pour filling into an ovenproof dish. Top with potatoes and sprinkle cheese on top.
8. Bake in the oven for 15 mins until browned. Serve with crusty bread.