Chicken and lentil shepherd's pie

Ingredients:

1 garlic clove

1/2 large onion

3/4 cup tomato sauce⁠

1 large carrots ⁠ 600g potatoes.⁠

1/4 cup oat cream ⁠

1/2 cup lentils ⁠

1/2 cup grated cheese ⁠

300g chicken⁠

Directions:

Preheat the oven to 210°C. Boil the potatoes, drain and mash them with the oat cream. Cook the lentils in stock in a saucepan. Cut the chicken into small chunks.

Place 1 tbsp of olive oil in a large sauté pan and heat over a medium heat. Add the garlic and then the chopped carrots.

After about 3-4 minutes add the chicken and cook until golden. Add the lentils and the pasta sauce and cook for 10-12 minutes to allow the filling to thicken. Pour the chicken and lentil mixture in a baking dish, cover with mashed potatoes and grated cheese.

Bake for 25 minutes. Serve with peas.