Veggie Shepherd's Pie

Meanwhile, halve, peel and chop the onion into ½cm pieces. Chop the celery into 1cm chunks. Quarter the mushrooms. Pick the rosemary leaves from their stalks and finely chop (discard the stalks). TIP: Check how many rosemary sprigs you need in the ingredient list.

Heat a drizzle of oil in another large saucepan on medium heat. When hot, add the onion, celery and mushrooms. Season with a pinch of salt and pepper. Cook with the lid on, stirring occasionally until soft, 5-7 mins. Whilst the veggies cook, roughly chop the parsley (stalks and all). Drain the lentils in a sieve, rinse under cold water and keep to one side.

Stir the easy garlic, ground coriander, rosemary and half the Worcester sauce into the veggies and cook for 1 minute more. Pour in the chopped tomato and the water (see ingredients for amount). Add the stock pot and stir well to make sure it's dissolved. Lower the heat until the mixture is simmering and cook until the sauce has reduced by half, 15 mins.

When the potato is ready, drain in a colander and return to the pan off the heat. Mash with a potato masher or fork, add the butter, mix well, then season with salt and pepper to taste. Keep to one side. Preheat your grill to its highest setting.