Vegetarian Shepherd's Pie.

Begin by washing whole green-brown lentils (175 g) and split peas (110 g), then put them in a saucepan with water (570 ml) and simmer gently, covered, for approximately 45-60 minutes or until the peas and lentils have absorbed the water and are soft.

While the lentils are cooking, wash and chop potatoes (700 g) and boil in a separate saucepan for 20 minutes until soft.

While the lentils and potatoes are boiling, melt butter (25 g) in a frying pan, add celery (2), onion (1), carrots (2), and green pepper (0.5), and cook gently for 15 minutes until softened.

Once the lentils are cooked, lightly mash them with a spoon and stir in the fried vegetables.

Add garlic (1 clove), mixed herbs (0.5 tsp), mace (2 pinch), cayenne pepper (0.25 tsp), and salt and ground black pepper to taste, then spoon the mixture into a pie dish (1.75 litre) and arrange tomatoes (225 g) on top.

Pre-heat the oven to 190°C.

Prepare the topping by softening onion (1) in butter (25 g) in a small pan. While that's cooking, mash the potatoes in a large bowl with milk (50 ml). Add the cooked onion and Cheddar cheese (75 g), and mix thoroughly. Season well, then spread on top of the ingredients in the pie-dish.

Bake for about 20 minutes or until the top is lightly browned.