Using lentils and mushrooms in a shepherd's pie is a fantastic substitute for meat. You won't miss it with the rich, earthy taste of the pulses.
150g green lentils
2 tbsp olive oil
2 small onions, peeled and chopped
1 large garlic clove, peeled and chopped
75g mushrooms, wiped and chopped
1 medium carrot, peeled and diced
600g can chopped tomatoes
1 1/2 tbsp tomato puree
1 1/2 tbsp tamari or soy sauce
1 handful parsley, chopped
2 tbsp butter
2 tbsp milk
Put the lentils in a pan, cover with water and simmer for 45 minutes or until soft. Drain and put to one side. Meanwhile, peel and chop the potatoes, put them in a pan, cover with water, bring to the boil and cook until tender.
Preheat oven to 190C.
Heat the olive oil in a pan over a low heat and cook the onion and garlic until translucent. Add the mushrooms and carrots, and cook for a further two minutes. Add the tomatoes, tomato puree, soy sauce, cooked lentils and parsley and cook for a few more minutes. Remove from the heat. Drain and mash the potatoes well or put them through a mouli or ricer and puree.
Mix in butter and milk and stir until smooth. Pour the lentil mixture into a 20-centimetre square ovenproof dish. Put the mashed potato into a piping bag with a 1-centimetre nozzle and pipe in straight lines across the top of the lentil mixture.
Bake for 30 minutes or until the potato starts to turn golden brown.