Lentil shepherd's pie

• Red split lentils250 g
• White potatoes1 kg
• Carrots200 g
• Brown onions150 g
• Frozen peas150 g
• Chopped tomatoes (tin)1 tin
• Vegetable stock cubes1 cube
• Dairy-free spread30 g
• Oat drink100 ml

Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.

Usually contains: Celery, Gluten.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Peel the potatoes and cut into chunks. Boil in salted water for 15 minutes until soft, drain, then mash with the dairy-free spread and the oat drink. Heat the oven to 200°C (180°C fan).1 kg white potatoes30 g dairy-free spread100 ml oat drink
2. Chop the onion and carrot. Heat a tablespoon of oil in a large pan and cook them for 5 minutes. Rinse the lentils and add with the chopped tomatoes, the crumbled stock cube and 500 ml of water. Simmer for 20 minutes until the lentils are soft and the sauce is thick, adding the frozen peas for the last 2 minutes. Season well.250 g red split lentils200 g carrots150 g brown onions150 g frozen peas1 tin chopped tomatoes1 cube
3. Tip the lentils into an ovenproof dish, spoon the mash over and rough up the top with a fork.
4. Bake for 20 minutes until golden.

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