Method

1. Soak Laila Chickpeas overnight and then cook them according to the instruction the next day.
2. While your chickpeas are cooking, chop 1 big potato, onion and mince 3 garlic cloves.
3. Heat up a pot and spray a little bit of oil in it and saute onion and garlic for 3-5 minutes on medium flame.
4. Meanwhile, bring water to the boil in a different pot and add potato and cook for 30 minutes.
5. Once the onion and garlic turn golden, add Laila red split lentils and 1 cup of water. Continue to cook for 25 minutes and keep adding water if necessary (also add salt, pepper and mixed herbs).
6. Drain potato and mash it (optional: add butter and milk).
7. Preheat oven to 200 degrees.
8. Spray a little bit of oil in a small ovenproof dish and then spread a small amount of mash potato at the bottom of your dish.
9. Add all of your Shepherd’s pie mixture and cover with remaining mash potato.
10. Bake for 10 minutes and serve warm.