Vegetarian Shepherd’s Pie

Ingredients

• 2 tbsp olive oil
• 2 onions, chopped
• 3 cloves garlic, minced
• 2 x 400g tins of chopped tomatoes
• 600ml vegetable stock
• 400g tin of canned lentils, drained
• 2 tbsp tomato puree
• 2 tbsp Worcerstershire sauce
• 250g baby spinach
• 300g mushrooms, cut into thick slices
• Salt and pepper to taste
• 1.2kg potatoes, peeled and cut into small pieces
• 3-4 tbsp milk
• 50g cheddar cheese, grated
• 50g parmesan cheese, grated
• 1 ½ tbsp. butter