Cottage pie, also called shepard’s pie, is a family favourite in many households. But the red meat isn’t doing your body any favours, so we have reimagined the recipe with lentils. It’s just as tasty and much better for your health.

Ingredients for the potato topping:

• 500g yellow potatoes
• 1/2 tsp salt
• 4 tbsp olive oil
• 1/2 cup non-dairy milk
• fresh black pepper to taste

Ingredients for the lentil filling:

• 1 large onion, died
• 1 tbsp olive oil or veggie broth for sautéing
• 4 cloves of garlic, minced
• 1 tbsp paprika
• 1 tbsp dried oregano
• 1 can tomato sauce
• 2 tins of lentils
• 1 cup frozen peas
• 3 rosa/plum tomatoes diced
• 1/3 cup maple syrup

Method:

1. Peel and boil the potatoes in a large pot until they are soft to touch or slide off the fork when lifted out of the water. While the potatoes are boiling, you can start on the lentil filling.
2. Sauté the diced onion and garlic in olive oil, or veggie broth if you’re oil-free, on medium heat in a pan. Sauté until the onions start to brown.
3. Add the paprika and oregano and sauté for another minute.
4. Add the frozen peas and diced tomato and sauté for another 5-7 minutes, before adding the lentils (drained).
5. Add the tomato sauce and maple syrup, and continue to cook on a low heat for another 8-10 minutes, stirring occasionally.
6. Once the potatoes have boiled, drain and add to a food processed or high speed blending with the other ingredients and mix until smooth, add more non-dairy milk until you reach your desired texture. If you don’t have a food processor or blender, you could also much the potatoes with a masher.
7. Add your lentil filling to a baking dish and add the potato layer on top, and bake at 180C for 20 minutes, until the potatoes start to brown on top.