Minty Meat-Free Shepherd's Pie & Veg

Preheat the oven to 240ºC/ 220ºC (fan)/ 475ºF/ Gas 9

Boil a kettle

Peel and chop your potatoes into rough, bite-sized pieces

Add the chopped potatoes to a pot of boiled water with a pinch of salt over a high heat and cook for 12-15 min or until fork-tender

Once cooked, drain and return them to the pot to steam dry

While the potatoes are cooking, peel and finely dice your brown onion[s]

Top, tail, peel and finely dice your carrot[s]

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion and carrot and cook for 3-5 min or until starting to soften

Meanwhile, grate your cheddar cheese

Dissolve your vegetable stock mix in 200ml [260ml] [350ml] boiled water

Once the onion and carrot has softened, add your green lentils and cook for 1-2 min further

Once the vegetables have softened, add 1 tbsp [1 1/2 tbsp] [2 tbsp] flour to the pan and stir until fully combined

Stir in the vegetable stock and your mint sauce and cook for 2-3 min further or until the sauce has thickened – this is your green lentil mixture

Add the grated cheese, Dijon mustard and a knob of butter to the drained potatoes and mash until smooth

Season with a pinch of salt and pepper

Add the green lentil mixture (reserve the pan for later!) to an oven-proof dish and evenly top with the mashed potato

Tip: Gently run a fork over the mash to create a crispy top!

Put the dish in the oven for 15-20 min or until golden and crispy – this is your minty meat-free shepherd's pie

While the pie is cooking, chop your leek[s] in half lengthways, wash to remove any grit from between the leaves, then top, tail and slice finely

Cut your courgette[s] into batons

Wipe the pan clean and return it to a medium-low heat with a drizzle of olive oil

Once hot, add the sliced leek and courgette batons with a pinch of salt and pepper and cook for 8-10 min or until soft and caramelised