I needed some Puy-style lentils for a recipe a few months ago and the
only bag available in the local s/m was quite large, so I had a lot left
over. I decided to make a vegetarian €œShepherds Pie€� basing it on one I
found in an old cookbook.

1 cup green lentils
½ cup split peas
~3 cups water
1 medium to large onion finely chopped
3 medium carrots, chopped
3 celery sticks, chopped
1 red sweet pepper (capsicum) chopped
3 garlic cloves, crushed
Oregano €“ I used about half a handful of leaves stripped from the plant
I have in the kitchen.
S&P, Tabasco and Worcestershire sauce

Topping
~2lbs of floury potatoes, boiled and mashed with milk or light cream and
butter.
1 shallot finely chopped
~4oz grated cheddar

Simmer the lentils and peas until soft. In future I will bring each to a
boil for a few minutes the night before and leave them to soak until the
next day before cooking them to softness as after one hour, they were
still a bit €œal dente€�.
Soften the vegetables with butter in a large pan. Add the drained
lentil/pea mix (mash some of it) to the vegetable mix with about 2 tsp
Worcester sauce, about 1/2tsp Tabasco, S&P and put the mix into a large
pie dish.
Soften the shallot in butter and add to the potato with the cheese and
mix. Spoon onto the veggie mix and bake at 375F for about 30 minutes to
brown.

Although the mix was delicious, I found it a bit heavy so next time Ill
loosen it with a little stock or the pea/lentil water. I will also add
some parmesan with the cheese. I bought just over 2lbs of potatoes but
as usual, had to cut away some blemishes.