This is a vegetarian version of shepherd's pie, a dish that became very popular with my friends at university. This is very morish so don't expect any leftovers!
a selection of veg such as mushrooms, carrots, pepper, courgettes etc
1 onion/a bunch of spring onions
1 clove garlic
1/2 cup lentils
1/2 pint stock
soy sauce
Tabasco
Worcestershire sauce
oyster sauce
1 tin of tomatoes
4 potatoes (mashed)
Fry garlic and onion in oil. Add diced carrots, pepper, mushrooms and any other vegetables you fancy. Fry for a couple of minutes. Add lentils, followed by the tinned tomatoes and some stock (not too much because you're not making a soup!). Add seasoning and a splash of each of the sauces. Simmer until the lentils and carrots are cooked and most of the liquid has evapourated (20mins to 1/2 hour). Meanwhile make the mash potatoes. Put the lentil mixture into an over dish and top with the mash potato, using a fork to make a bumpy pattern. Cook in over at 180 degrees C for about 1/2 hour until the potato goes brown on top. Best served with green beans and ketchup. Alternatively you can use slices of cooked new potatoes and cover with cheese.
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