Shepherd’s Pie

Boil the potatoes for 20 minutes until tender. Then mash with a dash of milk. Season with salt and pepper.
Preheat the oven to 180 degrees Celsius.
Heat the oil in a pan and braise the onion for 2 minutes. Add carrot, garden peas, tomato paste, soy sauce, thyme and a dash of water.
Bring to a boil and let simmer for 10 minutes.
Add the lentils and optionally some salt and pepper.
Put the vegetable mixture in an oven dish and place the mashed potatoes in a layer on top.
Sprinkle with breadcrumbs and place small knobs of dairy butter on top.
Bake in the oven for about 15-20 minutes, until the top is browned and crispy.