Lentil cottage pies
- Heat oil in a frying pan, add diced onion and cook over a medium heat for 5 minutes until softened.
- Add tomatoes and simmer for 10 minutes. Stir in savoury lentils and chopped parsley, then season with salt and pepper to taste.
- At the same time, cook peeled and chopped potatoes in boiling, salted water until very tender. Drain well and shake over the heat for 1 minute to dry potatoes, then mash until smooth. Beat in melted butter and hot milk with a wooden spoon.
- Heat oven to 180 deg C. Spoon lentil mixture into the base of 4 ovenproof dishes. Spoon potato on top to cover lentils. Scatter with crumbled feta and bake for 20 minutes or until potato top is golden brown.