Vegetarian Shepard's pie
THIS IS MY RECIPE SO I HOPE I HAVE LISTED EVERY THING AND I HAVE DESCRIBED IT WELL. :-))


FOR FILLING
Vegetable oil
Onions (chopped)
Choppped garlic
Chopped carrots
Finely sliced mushrooms
400gr of Canned chopped tomatoes
Worcestershire Sauce
Half a teaspoon Hot curry
Half a teaspoon Hot Paprika
Frozen peas
2 bay leafs
Quater of a teaspoon of rosemary or some fresh ones chopped..
chopped parsley
1 pkt of brown lentils (app.200/250gr)rinsed
 1 Vegetarian stock cube and 1 Garlic and herb cube(if you don't have the latter substitute for another vegetarian stock cube)
black pepper/salt

FOR THE TOP
Peeled and quatered potatoes
Milk
butter
Cheddar cheese
1 to 2 eggs
seasoning.

Method:-

For the filling-put the lentils in a saucepan and cover them in water,  -be a bit generous with the water as the lentils will absorb and we need the mixture to still have liquid when the lentils are cooked- bring to boil and add the garlic and herb cube(or veg cube)...simmer till the lentils are cooked...if the lentils are dry add more water, we should still have a bit of cooking liquid when the lentils are ready, we shall be using this as it has a lot of flavour.

In a seperate deep pan fry the onions..then the carrots and the garlic, for about 2 minutes, Then add the mushrooms. Add the peas,paprika,curry, seasoning,a few drops of the Worcestershire sauce, and the herbs...keep stirring..Then add the cooked lentils with  it's cooking liquid and add the vegetarian cube.. and add the tomatoes....stir bring to boil then cover and simmer on low heat for a couple of minutes. By now the mixture should not be liquidy but not dry either. Put in a deep oven dish, removing the bay leaves.
For the potato mash-Boil potatoes till they ae well done. Drain from water , add butter and milk and seasoning and mash, cover the top of the filling...spreading it out.
Beat the eggs and spread on top and grate cheddar cheese on top.

Put in the oven for about 40 to 45m or until top is golden brown.