2 large potatoes, peeled and chopped
2 carrots, peeled and chopped
1/4 C chosen milk (coconut, rice, almond)
1 T grass fed butter or olive oil
1 garlic clove
1 can tomatoes, or 4 large tomatoes roughly chopped
1 zucchini, grated
1 can lentils, drained and rinsed
1 C bone broth / stock
1/4 C parsley to garnish
Steam your potatoes and carrot until soft, then mash with the chosen milk and butter - set aside.
In a saucepan heat some oil then fry the onion and garlic and sauté for a few minutes.
And the tomatoes, lentils, zucchini and broth and simmer for 10 minutes, stirring occasionally.
Pour your lentil mixture into a baking dish, and spoon over the mash, sprinkle with parsley and bake at 180 for 20 minutes or until golden.
EXTRA OPTIONS add mushrooms and thyme to the lentils for extra goodness
Swap the lentils for minced meat if desired, or combine lentils and minced meat