Lentil & Vegetable Cottage Pie

1 tbs vegetable oil
1 onion, fi nely chopped
2 celery stalks, chopped
1 large carrot, chopped
2 garlic cloves, crushed
2 tbs sundried tomato pesto
1 cup (250ml) tomato passata (sieved tomatoes)
1 bay leaf
1 tbs chopped thyme
1 cup (250ml) vegetable stock
400g can lentils, rinsed, drained
800g potatoes, peeled, chopped
100g unsalted butter
1/2 cup (125ml) milk
2 egg yolks
100g grated cheddar

Method
Preheat the oven to 200°C. In a large pan, heat oil over medium heat and cook onion for 1-2 minutes. Add celery, carrot and garlic and cook for 1 minute. Add pesto, passata, bay, thyme and stock.

Simmer gently for 15 minutes until vegetables are cooked. Stir in lentils and season, then transfer to a 1.2-litre baking dish. Meanwhile, cook potatoes in boiling salted water until tender.
Drain and mash. Stir in butter, milk, yolks and cheese. Spread over lentil mixture and roughen top with a fork. Bake for 15 minutes or until bubbling and golden.