Vegan shepherd's pie

• Ingredients
• 500g miniature potatoes
• ½ x 30g pack flat leaf parsley, finely chopped
• 3 tbsp olive oil
• 1 onion, finely chopped
• 1 x 625g pack closed cup mushrooms, halved and thinly sliced
• 2 garlic cloves, finely chopped
• ¼ tsp crushed chillies
• 250g ready-to-eat puy lentils
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 
  

Shepherd's pie is a classic family favourite and everyone will love this vegan alternative. Earthy mushrooms and lentils are topped with crisp, crushed potatoes for a hearty, yet healthy dinner that's ready in just 30 minutes.

1. Cook the potatoes in a pan of boiling water for 12-15 mins or until tender. Drain and return to the pan. Season, then lightly crush with a potato masher or fork. Stir in half the parsley.
2. Heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. Add the onion and cook, stirring regularly, for 2-3 mins. Increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened.
3. Stir in the garlic, crushed chillies, lentils, chopped tomatoes, tomato purée and 250ml water. Simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley. Season. Preheat the grill to high.
4. Tip the lentil and mushroom mix into a baking dish, then spoon over the crushed potatoes. Drizzle with the remaining olive oil and grill for 8-10 mins until the potatoes are golden.