Veggie shepherd’s pie

Serves 4
2 tbsp olive oil
1 onion, finely chopped
1 leek, washed, trimmed and finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1 garlic clove, crushed
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves, chopped
Salt and black pepper
200g chestnut mushrooms, roughly chopped or sliced
1 x 400g tin of green lentils, drained
1 tbsp soy sauce
1 tbsp Worcestershire sauce, (use vegan version if needed)
1 x 400g tin of chopped tomatoes
250ml vegetable stock
150ml red wine, (or 150ml extra stock)
1kg floury potatoes, peeled and chopped
50g butter
50ml milk
  1. Heat the oil in a large pan over a medium heat and cook the onion, leek, celery and carrots for 4-5 minutes. Add the garlic and herbs, season with salt and pepper and cook for one minute.
  2. Turn the heat to high, add the chestnut mushrooms and cook for five minutes, stirring frequently.
  3. Add the lentils, soy sauce, Worcestershire sauce and chopped tomatoes. Pour in the stock and red wine (if using) and simmer for 20 minutes.
  4. Remove from the heat, taste and adjust seasoning if needed.
  5. Place the potatoes into a saucepan, cover with cold water, then bring to the boil over a high heat. Cook for roughly 15 minutes or until tender. Drain well and allow to steam dry in the pan for one minute, then mash with the butter and milk. Season to taste.
  6. To assemble the pie, fill a baking dish three-quarters full with the veggie filling. Top with the mash. Bake immediately, or allow to cool completely, then store in the fridge for up to two days.
  7.  Preheat the oven to 190˚C/170˚C/gas mark 5, then bake for 30-40 minutes until the topping is golden and the filling is bubbling.

Per serving: 544kcals, 19.4g fat (8.6g saturated), 73.6g carbs (12.2g sugars), 15.8g protein, 17.7g fibre, 0.612g sodium