Lentil and vege pie

Ingredients

1 tablespoon oil, butter or ghee

2 cups cooked brown lentils (or 1 can)

1 large onion - sliced

5 cloves garlic - diced 

2 cups of mixed seasonal  veges - choose from grated carrots, diced mushrooms, diced capsicums, finely sliced leeks, finely sliced celery, diced zucchini

2 teaspoons vegetable bullion (dried vegetable stock)

1 teaspoon tamari or soy sauce

1 handful of fresh basil or 1 teaspoon dried basil and or oregano

1 jar passata sauce - or 2 cans of chopped tomatoes

3 medium potatoes

2 medium kumara

Directions

1. In a large saucepan sauté onions and garlic until soft and fragrant

2.  Add mixed veges and sauté until soft

3. Add lentils, passata, vegetable bullion, tamari and herbs - simmer on low for 15 minutes 

4. In a seperate pan boil potatoes and kumara until soft and turn into mash by adding a knob of butter and a dash of milk

5. Transfer the lentils to an ovenproof dish and top with potato and kumara mash

6. Add a sprinkle of nutritional yeast to the top and bake at 180°c for 30 mins