Hearty Vegetable Shepherd’s Pie

Heat 1 tbsp of olive oil in a non-stick pan on medium-low heat. Once hot, add your rosemary sprigs, carrot, onion, garlic and celery. Season with a pinch of salt and a few grinds of pepper. Cook for around 8 mins or until the ingredients are nice and soft.

While the veggies are cooking and once the water has come to the boil, add the potatoes to one of the pans with ¼ tsp of salt. Cook them for around 10 mins or until you can easily slip a knife through them, then drain them and put them back in the pan. Put the pan on the hob on medium heat for a minute to dry them out, then take it off the heat. Add your milk, 1 tbsp of butter (if you have some), a pinch of salt and a good grind of pepper. Mash everything until you have a nice lump-free mash. Once the mash is ready just put a lid on and leave them to the side for later.

When the carrot, onion, garlic and celery are soft, add the mushrooms and tomato purée to the pan. Drain the cannellini beans and add them to the pan along with the tinned tomatoes. Refill the tin a quarter with water and add that to the pan along with your lentils and worcestershire sauce. Add ¼ tsp of salt, a good grind of pepper and ½ tsp of sugar (if you have any). Bring to a simmer and turn down to a medium-low heat for 15-20 mins until it is thick and the liquid has reduced.

While your sauce is simmering, cut your broccoli into florets and grate your cheese. Add your broccoli into the other pot of boiling water with ¼ tsp of salt and cook for 5-6 mins until tender and then drain.

Pre-heat your grill to high. When your veggie bean mixture is thick, take out your rosemary sprigs and put the mixture in the bottom of an ovenproof dish. Layer the mashed potato on top and scatter on the grated cheese. Grill your ‘shepherd’s pie’ until it is golden on top.