Veggie Cottage Pie with Cheesy Potato Topping

Steps

1. Preheat oven grill to high. If you don't have an oven proof fry-pan, set aside a large baking dish.
2. Dice potatoes and add to a pot and cover with hot tap water and a pinch of salt. Cook on high heat for 15-20 minutes, until very tender. Drain and return to pot with milk and butter. Mash until smooth and season to taste with salt and pepper. Grate cheese and set aside. Put a medium pot of water on to boil.
3. Dice onion, grate carrot, quarter mushrooms, drain and rinse lentils.
4. Heat oil in an oven proof fry-pan on medium-high heat. Cook onion, carrot and mushrooms for about 5 minutes, until soft. Add cottage pie herbs, salt, sugar, tomato paste and flour and cook for 2 minutes, until fragrant.
5. Add water measure, sundried tomato paste and lentils to pan. Bring to a simmer, reduce heat to low and cook for about 5 minutes, until thickened and reduced. Season to taste with salt and pepper. Transfer to baking dish, if using.
6. Top filling with mash and spread out evenly. Use a fork to score a pattern into the top of the mash and sprinkle over cheese. Grill for about 5 minutes, until cheese is golden and melted.
7. Cook peas in second pot of boiling water for about 4 minutes, until tender. Drain and return to pot to keep warm.
8. Cottage pie with peas on the side