Green Lentil and Vegetable Shepherd's Pie

Ingredients:
1 1/2 oz dried green lentils - prepared and cooked as per the packet instructions 
3 medium sized potatoes - peeled, boiled and mashed
1 small leek - thinly sliced
1 stick celery - finely diced
1 medium carrot - finely diced
1/2 pt vegetable stock (I use one cube) 
1 1/2 tsp garam masala
1 tbsp tomato puree
1/2 oz olive oil spread

Method: 
Place the leek, celery and carrot in a pan with the vegetable stock and bring up to the boil
Simmer for about 10 minutes until the vegetables are tender
Stir in the lentils, garam masala and tomato puree
Bring back to the boil and then simmer for a further 3-4 minutes to reduce the stock
Place the lentil mix in an oven proof dish and then cover with the mashed potato
Dot small amounts of olive oil spread on to the top of the potato
Place into the oven, at 170 degrees, to cook for about 15 minutes until the potato starts to become golden brown

Serves 2
I used two small individual pie dishes rather than one larger dish