Vegan Lentil Cottage Pie

• 900 g Yukon Gold potato
• 150 ml Unsweetened Soy Milk
• 3 tbsp Olive oil
• 1 large Yellow onion
• 2 medium Carrot
• 2 pieces Celery
• 2 tbsp Tomato purée
• 220 g Dried green lentils
• 650 ml Vegetable stock
• 6 sprigs Fresh thyme
• ½ tsp Black pepper
• 1 ½ tsp Fine sea salt

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 add 1 tsp of the fine sea salt. Bring to the boil, then simmer for 15 to 18 minutes until very tender.
3. Meanwhile, finely chop the yellow onion, carrots and celery. Pick the thyme leaves from the sprigs and set aside.
4. Warm the olive oil in a saucepan over a medium heat. Add the onion, carrots and celery with the remaining 0.5 tsp fine sea salt and cook for 8 to 10 minutes until softened and lightly golden.
5. Stir in the tomato purée and cook for 1 minute. Add the dried green lentils, vegetable stock, thyme leaves and black pepper, then bring to a gentle simmer.
6. Simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the mixture is thick and saucy. If it looks dry before the lentils are cooked, add a splash of water and continue simmering.
7. Drain the potatoes well, then return them to the hot pot for 1 minute to steam-dry. Mash until smooth, then gradually mash in the unsweetened soy milk until creamy and spreadable.
8. Tip the lentil filling into a baking dish and level the top. Spoon over the mash, spread to the edges, then rough up the surface with a fork for crisp ridges.
9. Bake for 20 to 25 minutes until bubbling at the edges and golden on top. Rest for 5 minutes before serving so it holds together neatly.

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