Chicken and lentil shepherd’s pie

Instructions

1 Preheat oven to 210°C. Boil or steam potatoes until soft. Drain. Mash with milk until smooth.

2 Meanwhile, combine lentils and stock in a saucepan. Bring to the boil then reduce heat to medium and cook for 5 minutes or until soft, stirring occasionally.

3 Cut chicken in large chunks. Add to lentils. Add vegetables and pasta sauce. Stir over a medium heat until hot. Spoon into a 2-litre baking dish.

4 Spoon mashed potato over the top and sprinkle with cheese. Bake for 40 minutes or until brown.