A great vegetarian alternative to lasagna or shepherds pie.


  • olive oil
  • onion, diced
  • garlic
  • 2 tins of lentils (any type)
  • 2 tins of chopped tomatoes
  • tomato paste
  • vegetarian stock
  • 2 sticks celery, chopped small
  • 1 carrot, grated
  • mixed herbs
  • parsley
  • grated cheese
  • 2 potatoes


Preheat oven to 180 degrees. Boil potatoes. Fry onion and garlic in oil. Drain lentils and add to onion and garlic. Add tomatoes, celery, carrot, tomato paste, vegetarian stock, mixed herbs, parsley. Make sure this mix isn’t too runny or it won’t hold the mash on top. Season with salt and pepper. Mash potatoes. Pour lentil mix into small, greased lasagna dish. Top carefully with mash so it doesn’t sink. Sprinkle with cheese. Bake for 30-40 minutes or until top is golden brown. Serve with salad and crusty bread.


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