Shepherd's pie with minted mushy peas

This is comfort food at it's very best. In fact, it was so comforting that I had two helpings, and then scarfed the leftovers for breakfast. Buuuuurrrrrp!

Shepherd's Pie

1 kilo potatoes, peeled and diced
1/2 cup milk
1 cup grated cheddar cheese
1 tablespoon olive oil
1 onion, finely chopped
2 cloves garlic, crushed
800 g tin crushed tomatoes
400 g tin brown lentils
4 tablespoons sundried tomato strips
1 carrot, peeled and grated
1 teaspoon dried oregano


1 - Preheat the oven to 200 C.

2 - Place the potatoes in a saucepan, and cover with water. Bring to the boil, then simmer until the potatoes are tender. Drain, then mash, adding the milk until the mash is light and fluffy. Season with pepper, and stir in the cheese.

3 - Meanwhile, heat the olive oil in a large pan. Cook the onion until tender and golden, then add the garlic. Cook for a minutes, then add the tomatoes, lentils and carrots. Bring to the boil, then simmer away until the mixture becomes nice and thick. Add the oregano.

3 - Place the tomato mixture into a large baking dish. Gently spread the mashed potato over the top, and cook for 40 minutes, or until the top is a lovely golden brown. Serve with the mushy peas.

Minted mushy peas

500g frozen peas
50 grams butter, melted
1/4 cup chopped mint leaves

1 - Cook the peas in a saucepan of boiling salted water for 3 - 4 minutes, or until tender.

2 - Drain the peas, then blitz with the butter and mint in a food processor (Don't over blitz - you want them to be kinda lumpy, not a pea puree). Serve.