Lentil Shepherds Pie is yummy. This recipe says to use pastry which I never do.

6 medium potatoes
1 cup lentils
olive oil
1 onion
garlic to taste
grated carrot
water (sufficient amount to cover lentils as they simmer)
1 tin tomatoes
vegetable stock powder and/or bay leaf to flavour
white pepper to taste

Saute the diced onion and garlic in olive oil until golden, then add the grated carrot and cook for a few minutes.

Add about 1 cup of lentils and cover with boiling water. Bring to the boil, then simmer until the lentils are soft (20-30 mins).

When the lentils are cooked, but not mushy, add the tinned tomatoes and simmer to reduce the liquid. Add seasonings, such as white pepper, bay leaves and/or vegetable stock powder.

In the meantime, steam or boil enough potatoes to cover the pie. Mash, seasoning with white pepper, or cayenne pepper for a bit more bite.

To make the pie, oil then line a pie dish with pastry, or simply top the lentil mixture with mashed potato and brown in the oven. If using pastry, this can take 30-40 minutes at about 175C.