Vegan Lentil Shepherd’s Pie

• 900 g Yukon Gold potato
• 5 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 250 g Cremini mushrooms
• 2 tbsp Tomato purée
• 400 g Canned chopped tomatoes
• 200 g Dried green lentils
• 600 ml Vegetable stock
• 1 tbsp Soy sauce

1. Heat the oven to 200°C (390°F). Peel the potatoes and cut into even chunks.
2. Put the potatoes in a large pot, cover with cold water, and bring to the boil. Simmer for 15 to 18 minutes until very tender, then drain well in a colander and return to the pot.
3. Mash the potatoes with 3 tbsp of the olive oil until smooth and creamy. Set aside with the lid on to keep warm.
4. Meanwhile, peel and finely chop the onion and carrots. Slice the mushrooms.
5. Warm the remaining 2 tbsp olive oil in a saucepan over medium heat. Cook the onion and carrots for 6 to 8 minutes until softened, then add the mushrooms and cook for 5 minutes until their liquid has mostly evaporated.
6. Stir in the tomato purée and cook for 1 minute. Add the chopped tomatoes, lentils, vegetable stock, and soy sauce, then bring to a gentle simmer.
7. Simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the gravy is thick and rich. If it looks dry before the lentils are tender, add a splash of water and keep simmering.
8. Tip the lentil filling into a baking dish and spread it out evenly. Spoon the mashed potatoes over the top and spread to the edges; rough up the surface with a fork so it browns nicely.
9. Bake for 18 to 20 minutes until bubbling at the edges and golden on top. Rest for 5 minutes before serving so the filling settles.

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