Welsh Rarebit Topped Lentil and Mushroom Veggie Pie

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

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the mushrooms and stir-fry until browned, 4-5 mins.

While the mushrooms fry, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Add the Worcester sauce to the mushrooms and allow it to evaporate, 1-2 mins.

Stir in the garlic and sun-dried tomato paste. Cook for 1 min more. Season with salt and pepper.

Pour in the tomato passata, red wine stock paste and water for the sauce (see pantry for amount).

Stir in the lentils, then bring the mixture to the boil. Simmer until thickened, 8-10 mins.

Meanwhile, when the oven is hot, roast on the middle shelf until tender, 25-30 mins. Turn halfway through.

Next, grate the Cheddar cheese and pop it in a small bowl with the soured cream. Season with salt and pepper, then stir together and set aside.

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add a knob of butter (if you have any) and mash until smooth. Season with salt and pepper.

Stir the butter (see pantry for amount) through the lentil filling until melted. Taste, and season with salt and pepper if needed.

Transfer to an ovenproof dish and top with an even layer of mash. Spoon the cheese mixture over the mash and spread it out with the back of a spoon.

Bake the pie on the top shelf of your oven until golden brown, 15-20 mins. TIP: Pop the dish on a baking tray to catch any drips.

When the carrots have 5 mins left, remove the tray from the oven. Drizzle over the honey (see pantry for amount), then return to the oven for the remaining cooking time.