Lentil Shepherd‘s Pie

2 carrots diced small
1 zucchini diced
3 mushrooms chopped
2 onions diced
2 cloves garlic crushed
1 can diced tomatoes
3/4 cup (ish) red lentils (I didn’t measure, be aware they’ll swell up a bit)
Smoked paprika
Ground sage
Celery seed (or fresh celery, if you want)
2 cups of Massel vegetarian beef stock

Saute onion and garlic, add carrot, zucchini and mushroom. Add herbs & spices. Add canned tomatoes, lentils and stock. Cook down until lentils are cooked and liquid has reduced. (20-25 minutes). Tip into casserole dish, top with mash. I added a bit of grated cheese on top. Bake at 180 for around 20 minutes to brown up the top a bit.


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