Lentil Shepherds Pie
Serves 4-6

2 tbsp olive oil
1 medium brown onion, chopped
1 carrot, peeled and chopped
1 stick celery, chopped
2 tbsp tomato paste
2 tbsp soy sauce
1 cup vegetable stock
1 tsp dried herbs (I use thyme and rosemary)
1 tbsp arrowroot powder
3 cups cooked brown or green lentils
1/4 cup walnuts
3 cups mashed potatoes

1) Preheat the oven to 180c
2) Heat the oil in a pan over a low-medium heat. Add the onion, carrot and celery and cook for about 5 minutes, until softened
3) Stir in the tomato paste, soy sauce, stock, herbs and some black pepper. Add the arrowroot powder and stir for one minute until the mixture thickens up a bit
4) Lay the cooked lentils and walnuts out in a large ceramic baking dish. Pour the liquid mixture over this
5) Evenly spread the mashed potatoes over the top and finish by marking with a fork over the top
6) Bake in the oven for about 30-40 minutes, until the potatoes has started to crisp up on top

Shepherds Pie

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