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Method
Make it happen
- 01
Soften onion, carrot and celery in oil for 10 minutes.
- 02
Boil potatoes for 18–20 minutes until tender, then drain well. Mash with the butter and milk until smooth; set aside for topping.
- 03
Add rinsed lentils, stock, tomato purée and thyme; simmer until lentils are soft and mixture is thick, about 25 minutes.
- 04
Heat the oven to 190°C fan. Spoon the cooked filling into a 24 cm ovenproof dish and spread the mash over it, making ridges with a fork.
- 05
Bake for 25 minutes until bubbling and golden. Rest 10 minutes before serving.