Directions

1Pre-heat the oven to 190ºC

2Peel and roughly chop the onions and carrots

3Trim and roughly chop the celery

4Peel and crush the garlic

5Pick the rosemary leaves, and finely chop half of them. Put the other half to one side

6Drain both cans of lentils

7Heat a large pan on a medium heat. Add a splash of olive oil and the onions, carrots, celery and garlic. Cook with the lid on for 8 to 10 minutes, stirring occasionally, or until softened.

8Add the chopped rosemary leaves, tinned tomatoes and vegetable stock and stir well.

9Bring to the boil, then add the drained lentils, reduce to a low heat and simmer gently for 30 minutes, or until thick and delicious.

10Meanwhile, peel the potatoes, cut them into halves or quarters depending on their size, and put them into a pan of boiling water. Boil for about 10 minutes until tender. You can put a knife or skewer into them to check they’re soft all the way through.

11Once the potatoes are soft all the way through, drain the water away and return them to the pan.

12Grate the cheese, then add milk, Nuttelex and most of the cheese to the pan. Add a pinch of salt and pepper, and mash until smooth and creamy.

13Transfer the now cooked lentil mixture to a large ovenproof baking dish. Spoon the mash evenly over the top, and sprinkle the remaining rosemary leaves onto the mash to decorate. Drizzle with olive oil.

14Top with the remaining grated cheese, then cook in the oven for 30 minutes, or until golden and bubbling.

15Garnish with parsley, and serve with some delicious veggies - Yum!