Lentil and Butternut Pie

Instructions:

1. Steam the butternut in a steamer / microwave until soft.  Add the margarine and orange zest and mash the butternut mixture. Season with salt and pepper and set aside.
2. While the butternut is cooking heat the canola oil in a large saucepan. Add the onion, garlic and tomatoes and cook gently until softened. 
3. Add the vegetable stock, red wine, Worcestershire Sauce, celery, carrots and baby marrows. Stir through, bring to the boil and cook for about 10 minutes.
4. Add the tomato sauce, sugar, herbs and seasoning and reduce the heat to a simmer.
5. Add the peas and lentils and cook for about 30 minutes until the vegetables are soft but there is still some liquid left. 
6. Preheat the oven to 200°C.
7. Pour the lentil filling into a baking dish and top with the butternut mash.
8. Drizzle with olive oil and bake for 35-40 minutes, until the mash is crispy and turning caramel in colour.