Rich Lentil and Mushroom Puff Pastry Pie

While the carrot and mushrooms fry, peel and grate the garlic (or use a garlic press).

Drain and rinse the lentils in a sieve. Chop the potatoes into 2cm chunks (peel first if you prefer).

Once the veg has softened, add the garlic to the pan and fry until fragrant, 1 min. 

Stir the Worcester sauce, passata, mushroom broth paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan.

Bring to the boil, then stir through the lentils. Lower the heat and simmer until thickened, 4-5 mins. 

Meanwhile, boil a full kettle, then pour the boiling water into a large saucepan with 1/4 tsp salt for the potatoes. 

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.

Once the pie filling has thickened, taste and season with salt and pepper if needed. Stir through the butter (see pantry for amount) until melted. Transfer to an appropriately sized ovenproof dish. 

Cover with the pastry, pressing it over the side of the dish or just sitting it on top, then trimming off any excess.

Make a small hole in the middle to allow steam to escape. TIP: Brush the pastry with a little milk if you have some.

Bake your pie on the top shelf of your oven until golden brown, 15-20 mins. 

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add a knob of butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.