You can make a veggie shepherds pie by substituting the meat and gravy for vegetarian alternatives but I think this version is lighter while still being a very comforting type of meal.
150g dried green lentils
1 medium butternut squash
3 decent sized baking potatoes
1 vegetarian stock cube
Chopped sweet peppers
1 tablespoon of tomato puree
Handful of fresh basil leaves
Salt & pepper
Rinse your lentils in plenty of cold water.
In a saucepan heat up plenty of water and add a vegetarian stock cube. Wait until the water boiling, add the lentils and then turn the pan down and simmer for 30 minutes.
In a wok or large frying pan heat a little oil and saute the garlic, onion and peppers.
Peel the potatoes and then attack the butternut squash with a knife. I know they are a real pain to slice and dice but it is worth it I promise.
Chop the butternut squash into bite size pieces. Add about 2/3 to the frying pan and soften for about 10 minutes. If the pan is getting dry spoon in a little of the stock the lentils are cooking in.
Add the rest of the butternut squash to the potatoes and boil these for about 20 minutes until they are tender.
When the lentils are cooked, drain them but reserve the cooking water. Add them to the vegetables and mix. Add the tomato puree and if the mixture seems too thick loosen it with a little of the reserved lentil water.
Spoon the mixture into a large square casserole dish.
Mash the potatoes and butternut squash with lots of butter and season with salt and pepper.
Whack the mash on the vegetable mix, cover with grated cheese and cook in the oven at about 200 degrees for 25 minutes or until golden brown.