Vegetable Shepherd'S Pie

• 1 tbsp oil
• 1 None leek, trimmed, chopped
• 2 cloves garlic, minced
• 1 lb cauliflower florets
• 2 None carrots, diced
• 2 (13.5 oz) cans diced tomatoes
• 2 (13.5 oz) cans lentils, drained, rinsed
• 4.5 oz frozen peas
• 3 None red potatoes, peeled, par-boiled
• 1 oz Parmesan cheese, grated

1. Preheat oven to 400u0b0F.
2. Heat oil in a large saucepan. Cook leek and garlic for 3-4 mins, until soft. Add cauliflower and carrots. Cook for 5 mins, until softened. Add tomato and lentils. Bring to a boil then reduce heat to low and simmer for 10 mins, until tender. Add peas and season to taste. Transfer to a large baking dish.
3. Grate potatoes then toss with Parmesan. Season. Sprinkle over vegetables and bake for 30 mins, until golden and bubbling. Serve.

oil, garlic, cauliflower, carrots, tomatoes, lentils, frozen peas, red potatoes, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/27017 (may not work)