Lentil Cottage Pie

• 800 g medium new potatoes, quartered
• 40 g butter
• 1 medium brown onion, chopped finely
• 1 garlic clove, crushed
• 415 g crushed tomatoes
• 1 cup vegetable stock
• 1 cup water
• 2 tablespoons tomato paste
• 1/3 cup dry red wine
• 2/3 cup red lentil
• 1 medium carrot, chopped finely
• 1/2 cup frozen peas, thawed
• 1/3 cup flat leaf parsley, chopped coarsely

1. Preheat oven to hot.
2. Boil, steam or microwave potato until tender; drain. Mash in large bowl with half of the butter.
3. Melt remaining butter in medium-deep frying pan; cook onion and garlic, stirring, until onion softens. Add undrained tomatoes, stock, the water, paste, wine, lentils and carrot; bring to the boil. Reduce heat; simmer, uncovered, 15 minutes; stirring occasionally.
4. Add peas and parsley; cook, uncovered, 5 minutes. Spoon lentil mixture into shallow 1 litre ovenproof dish.
5. Spread potato mash on top. Bake, uncovered, in hot oven 20 minutes. Stand pie 10 minutes before serving.

new potatoes, butter, brown onion, garlic, tomatoes, vegetable stock, water, tomato paste, red wine, red lentil, carrot, frozen peas, flat leaf parsley

Taken from www.food.com/recipe/lentil-cottage-pie-164613 (may not work)