SHEPHERD’S PIE

This book is jam-packed with our family favourites and shepherd’s pie is one of our top loves. The Puy lentils hold their shape well when cooked and are combined with vegetables and vegan mince in a tasty gravy. Try adding a little mustard to the mash for an extra kick of flavour, if you like.

Serves 6

● 1.2kg potatoes, peeled and quartered

● 100g non-dairy butter

● 200ml soya milk

● 2tbsp extra-virgin olive oil

● 1 medium onion, peeled and finely chopped

● 1 celery stick, tough strings removed, finely chopped

● 2 medium carrots, peeled and finely chopped

● 2 medium garlic cloves, peeled and crushed

● 350g Linda Mccartney vegan mince, or alternative of your choice

● 200g tinned Puy lentils, drained

● 2tbsp tomato purée

● 2 x 400g cans of chopped tomatoes

● 2tbsp soy sauce or tamari

● 450ml vegetable stock

● Sea salt and freshly ground black pepper, to taste

Preheat the oven to 200°C/fan 180°C/gas 6. Put the potatoes in a pan of salted water and bring to the boil. Simmer for 15-20 minutes, until completely tender. Drain thoroughly, tip them back into the hot pan and leave to steam dry for 10 minutes. Mash with the butter and milk until smooth, then season generously to taste with salt and pepper and set aside.

Meanwhile, put the olive oil into a large saucepan and place over a medium heat. Add the onion, celery and carrots and sweat for 10-15 minutes until softened. Add the garlic and cook for another minute until aromatic. Increase the heat, add the mince and lentils, then fry for another 5 minutes, stirring now and again, until browned.

Stir in the tomato purée, chopped tomatoes, soy sauce or tamari and stock, and season to taste. Bring to the boil, then reduce

the heat and simmer, stirring now and again, for 20-30 minutes, until reduced. Taste and add more salt and pepper if necessary.

Transfer the mince mixture to a large casserole dish and cover with the mashed potato. Bake for 30 minutes until the mash is golden. Serve immediately.