Hearty Lentil Shepherd's Pie

1. Veggie Sauté

In a large pan, melt 50g of butter over medium heat. Add the chopped onions, diced carrots, chopped celery, and finely chopped garlic cloves. Sauté for 15 minutes until softened and golden.

2. Mushrooms & Herbs

Increase heat to medium-high and incorporate the sliced chestnut mushrooms, cooking for an additional 4 minutes. Stir in the bay leaves and dried thyme.

3. Lentil Simmer

Add the green lentils to the pan, pour in the red wine (if using), and add the vegetable stock. Avoid adding salt at this stage. Allow simmering for 40-50 minutes until lentils are tender.

4. Season & Purée

Once lentils are soft, season the mixture to taste. Remove from heat and blend in the tomato purée.

5. Potato Mash

While lentils simmer, boil the floury potatoes in water for about 15 minutes until tender. Drain, mash with 85g butter and 100ml milk, and season with salt and pepper to taste.

6. Layering

Divide the lentil mixture among your baking dishes, then smooth the mashed potatoes over the top.

7. Cheese Topping

Sprinkle 50g grated cheddar cheese over the mashed potatoes.

8. Freeze or Bake

For freezing, wrap well and store for up to two months. To serve immediately, preheat the oven to 190°C (170°C fan/gas mark 5) and bake for 30 minutes until the cheese is bubbly and golden brown.