Sweet Potato Lentil Sheppy Pie

Meanwhile, halve, peel and thinly slice the shallot. Trim the root and dark green leafy part from the leek (discard), halve the white part lengthways, thinly slice. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all). Drain and rinse the lentils in a sieve. Chop the broccoli in half widthways.

Heat a drizzle of oil in a frying pan on medium heat. Once hot, add the leek and shallot and a pinch of salt and pepper. Cook until they are soft, 5-6 mins. Stir occasionally. Stir in the garlic, ground cumin and remaining thyme. Cook for 1 minute, then pour in the lentils, tomato passata and water (see ingredients for amount).

Stir the mixture, then add a pinch of sugar (if you have some) and bring to the boil. Reduce the heat to medium and simmer until the mixture has thickened, 6-8 mins. Meanwhile, once the potatoes are cooked, remove them from your oven and mash on their tray with a potato masher or fork until broken up. Pop into a mixing bowl.

Add the Flora Original to the potato and mash again to combine. Add a splash of milk (dairy free milk if you'd rather!) and half the parsley and mix together again until combined. Taste the lentil mixture and add salt and pepper if you feel it needs it. Stir in the roasted tomatoes into the lentils, then spoon the mixture it into an ovenproof dish. Dollop the potato over the top, then spread out with a spoon to cover the lentils.