English Lentil Casserole (Shepherd's Pie)

Ingredients

• 300 g waxy potatoes
• 2 carrots
• 2 onions
• 200 g lentils (drained weight; canned)
• 1 yellow bell pepper
• 1 red bell pepper
• 100 g peas (frozen)
• 2 tbsp plant oil
• 1 tbsp flour
• 250 ml vegetable broth
• Salt
• black pepper (ground)
• 75 ml hot milk
• nutmeg
• butter (for pan)
• 50 g grated cheddar

Instructions

1. 1.

   Peel, wash and boil the potatoes in salted water for about 25 minutes. Peel the carrots and dice them small. Peel the onions and finely dice them. Rinse the lentils and drain them. Wash the bell peppers, halve them, remove seeds and dice them. Thaw the peas. Sauté the onions in hot oil.

2. 2.

   Add the carrots and bell peppers and cook with them. Dust with flour and deglaze with vegetable broth. Stir in the peas and lentils and season with salt and pepper. Drain the potatoes, let them dry and mash them. Stir in the hot milk and season with salt, pepper and nutmeg.