Lentil shepherd's pie with smoky cheese mash

I haven't blogged for a while because my oven has been broken!! I have been craving this since the weather has become baltic, so as soon as that oven was fixed I set to work on this!

I know meat eaters will turn their noses up at the lentils, but you have to try this.  It's so good you will not even notice it's vegetarian!

The recipe is taken from Vegetarian Supercook by Rose Elliot.

Serves 4

1.1kg potatoes, peed and cut into even sized pieces

2 tablespoons of olive oil

2 large onions, chopped

2 garlic cloves, crushed

400g can chopped tomatoes

410g can green lentils, drained

50g sun-blushed tomatoes, chopped

1 tablespoon tomato ketchup

15g butter

200g smoked wensleydale or cheddar cheese, grated

salt & pepper

Put the potatoes in a saucepan, cover with water and bring to the boil.  Boil for about 20 minutes, or until tender.

Meanwhile, heat the olive oil in a large saucepan.  Add the chopped onions, cover and fry for 15 minutes, or until very tender, lightly browned and sweet.

Remove from the heat and add the garlic, chopped tomatoes, lentils, sun-blushed tomatoes and tomato ketchup.  Season with salt and pepper to taste.

Drain the potatoes, reserving the water, then mash with the butter and enough reserved water to make a creamy consistency.  Stir in two-thirds of the cheese.

Pour the lentil mixture into a shallow casserole dish and spread the potato on top.  Scatter with the remaining cheese and bake in a preheated oven , 200oc (400oF), Gas mark 6, for 40 minutes, until golden brown.