• 1tbsp Olive oil
  • 1 Onion (optional), finely chopped
  • 150g Courgette, finely chopped
  • 1 Clove of garlic, crushed
  • 400g Tinned chopped tomatoes
  • 1tbsp Tomato purée
  • 40g Frozen peas
  • 1tbsp Fresh thyme, finely chopped
  • 300ml Very low salt vegetable stock
  • 250g Lentils, green or brown,, rinsed and drained
  • 750g Potato, peeled and chopped
  • 30g Unsalted butter
  • 100ml Milk
  • 75g Cheddar cheese, grated


  • STEP 1

    Preheat the oven to 200°C/ fan 180°C/ gas mark 6.

  • STEP 2

    In a large pan, heat the oil over a medium heat and cook the onion for 1 to 2 minutes. Add the carrot, courgette and garlic and cook for 1 minute.

  • STEP 3

    Add the chopped tomatoes, tomato puree, peas, thyme, stock and lentils.

  • STEP 4

    Bring to the boil, reduce the heat, then simmer gently for 40 minutes until the lentils are soft. Top up with water if the mixture dries out. Transfer to a large casserole dish.

  • STEP 5

    Spread over the lentil mixture and run a fork over the top of the mash to make ridges. Bake for 15-20 minutes or until bubbling and golden.