Lentil Cottage Pie with Crunchy Cheese Top

Steps

1. Preheat oven to high grill. Bring a large pot of salted water to the boil. Set aside a medium, oven-proof dish (measuring about 20 x 25cm). Peel potatoes and cut into 1-2cm pieces; finely dice onion and carrot; thinly slice white and pale green part of leek; rinse and drain lentils; crumble feta.
2. Cook potatoes in pot of boiling water for 12-15 minutes until soft. Mash with butter and milk and season to taste. Heat a drizzle of oil in a large fry-pan on medium-high heat and cook onion, carrot and leek for 3-4 minutes until softened, add garlic and cook a further 1 minute.
3. Add tomato paste and cottage pie herbs. Add drained lentils, salt, first measure of stock and soy sauce. Simmer for 6-8 minutes, until thickened. Season with pepper. While lentils are simmering, bring second measure of veggie stock to the boil in a large pot and cut broccoli into small florets.
4. Cook broccoli in boiling stock for 3 minutes, then add peas and cook for another 3 minutes, or until soft. Drain through a sieve, then roughly mash with feta, lemon zest and juice and season to taste. Sprinkle with almonds, cover and set aside.
5. While broccoli is cooking, crush corn chips using clean hands. Place lentil mix into base of oven-proof dish and spread with mashed potato, top with corn chips and sprinkle with grated cheese. Grill for 2-3 minutes until golden.
6. To serve, divide lentil cottage pie between plates and serve smashed greens on the side.