Lentil cottage pie made with tomato puree

Ingredients

• 1 tablespoon olive oil
• 1 brown onion, finely chopped
• 1 large carrot, finely chopped
• 1 stalk celery, finely chopped
• 1/4 cup Mutti Tomato Paste Double Concentrated
• 400 g can Mutti ‘Polpa’ Chopped Tomatoes
• 2 x 400 g cans brown lentils, drained and rinsed
• 1 cup vegetable stock
• 2 tablespoons Worcestershire sauce
• 1 teaspoon Italian dried herbs
• 3 teaspoons brown sugar
• 1 cup frozen green peas
• 1.2 kg potatoes peeled and chopped
• 60 g butter, chopped
• 2/3 cup milk
• Salt and pepper, for seasoning
• 100 g tasty cheese, grated

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