WINTER ONLY Welsh Rarebit Veggie Sheperds Pie

Add the potatoes to the boiling water and simmer until tender, 15-20 mins. TIP: The potatoes are cooked when you can easily slip a knife through them. Meanwhile, heat a drizzle of oil in a frying pan on medium high heat. Once hot, add the mushrooms and stir fry until starting to brown, 3-4 mins. Stir in the onion and cook with the mushrooms until softened, 4-5 mins.

Add the Worcester sauce and allow it to evaporate, 1-2 mins. Stir in the garlic, dried thyme and sundried tomato paste. Season with salt and pepper, cook for 1 minute. Pour in the tomato passata, red wine stock pot and water (see ingredients for amount). Stir to dissolve the stock pot, then add the lentils and stir to combine. Bring to the boil and simmer until the mixture has thickened, 6-8 mins.

Grate the cheddar cheese and pop it in a bowl with the dijon mustard (add less if you don't love mustard) and creme fraiche. Season with salt and pepper and stir together. 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.

Taste the lentil mixture and add salt and pepper if you f eel it needs it. Pour it into a baking dish, spoon the mashed potato on top in and spread it over the lentil mixture to cover. Spoon the cheesy mixture over the potato and spread it out with the back of a spoon to cover the potato. Bake on the top shelf of the oven until golden brown, 15-20 mins.