Veg Shepherd’s Pie

(Serves 4)

1 cup mixed lentils
1 tablespoon olive oil
1 onion
2 green chillies
3 cloves garlic
3 tomatoes
1 green capsicum
200 grams mushrooms
1 carrot
1 teaspoon mixed herbs
500 grams potatoes
white pepper and salt to taste
parsley and paprika (optional)


Pressure cook lentils. Keep aside.
Heat oil. Fry finely chopped onion, green chillies and garlic. Add chopped tomatoes. Sauté.
Add thinly sliced capsicum, mushrooms and carrot. (If desired crumbled tofu and other vegetables such as spinach, peas and green beans can also be added.)
Then add lentils, mixed herbs and salt to taste. Cook. Transfer to baking dish.
Boil potatoes, peel, mash; add salt and white pepper.
Roll out ½ inch thick and spread on top.
Bake in preheated oven at 180°C for about 30 minutes.
Garnish with parsley and paprika.