Spiced Lentil and Spinach Shepherd's Pie

Shopping list

• 900 g floury potatoes — peeled and chopped

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• 100 ml unsweetened soy milk

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• 3 tbsp olive oil — divided

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• 1 piece onion — finely chopped

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• 2 piece carrots — peeled and diced

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• 2 sticks celery — diced

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• 3 clove garlic — minced

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• 250 g dried green lentils

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• 400 g chopped tomatoes — tinned

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• 400 ml vegetable stock — suitable for vegans

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• 2 tbsp tomato purée

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• 1 tsp ground cumin

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• 1 tsp smoked paprika

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• 100 g fresh spinach

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• 1 pinch black pepper

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Step by step

1. 1

   Bring a large pan of water to the boil. Add the potatoes and cook for 15– 18 minutes until tender.

2. 2

   Drain well and return to the pan. Add 2 tablespoons of olive oil and the soy milk, then mash until smooth and creamy. Set aside.

3. 3

   Meanwhile, heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the onion, carrots and celery, cooking for 8 minutes until softened.

4. 4

   Stir in the garlic, cumin and smoked paprika, cooking for 1 minute until fragrant.

5. 5

   Add the lentils, chopped tomatoes, vegetable stock and tomato purée. Stir well and bring to a simmer.

6. 6

   Cover and cook gently for 25– 30 minutes, stirring occasionally, until the lentils are tender and the sauce has thickened.

7. 7

   Stir through the fresh spinach until wilted. Season with black pepper to taste.

8. 8

   Preheat your oven to 200°C (180°C fan).

9. 9

   Spoon the lentil mixture into a large ovenproof dish and spread evenly.

10. 10

    Top with the mashed potato, spreading it to the edges and using a fork to create texture on the surface.

11. 11

    Bake for 25– 30 minutes until the topping is golden and the filling is bubbling at the edges.

12. 12

    Let stand for 5 minutes before serving with steamed greens.