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120 min
4 people


  • 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 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


  1. Preheat oven to 200C. Heat oil in a large deep-sided frying pan over a medium heat. Add onion, carrot and celery and cook for 7 minutes, stirring occasionally.
  2. Add the tomato paste, polpa, lentils, stock, Worcestershire sauce, herbs and brown sugar and stir to combine.
  3. Simmer, uncovered, stirring occasionally for 30 minutes or until very thick and the carrots are tender. Stir in peas. Spoon the lentil mixture into an 8 cup capacity (6cm deep) oven proof dish.
  4. Meanwhile, place potatoes into a large saucepan; cover with cold water and bring to the boil. Reduce heat and simmer 30 minutes or until tender. Drain potatoes and return to the pan.
  5. Mash with a potato masher. Add butter and milk and place over a low heat. Beat with a wooden spoon until creamy.
  6. Season with salt and pepper. Spoon the potato on top of the lentil mixture; spread to the edges and sprinkle with the cheese.
  7. Bake for 25 minutes or until top is golden.
  8. Tip: Add chopped capsicum in place of celery.

Products used

Get them from all leading supermarkets

Monini Anfora Olive Oil

Mutti Doppio Concentrato

Mutti Polpa
Mutti Polpa

Bonduelle Green Peas