Lentil Shepherd's Pie

1. Finely dice 2 onions. Add to a wok with some cooking oil on medium-low heat. Leave to soften, stirring occasionally.

2. Put a full kettle on to boil. Peel 1 large swede and chop into ~1cm dice. (If using frozen swede, add 250g after the potatoes have cooked for 15m, and continue cooking 10m.)

3. When the kettle has boiled, pour water into a large saucepan and bring to the boil. Once boiling, add swede and set timer for 5m.

4. Peel 2 large potatoes and chop into ~1cm dice. Add to the saucepan after 5m and set timer for 20m.

5. Add 1 grated carrot and 2 finely chopped carrots. Add 4 cloves garlic. Sauté for 10m longer.

6. Add to the onion/carrot mix, then cover and cook for 5m:

   • A pinch each salt and pepper
   • 2 tins green/brown lentils
   • 1½ cup veg stock made with 2 stock cubes
   • 2 tsp dried thyme/oregano
   • 2 cups frozen peas
   • 2 tbsp vegetable gravy granules

7. Once the potatoes are cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Mash until smooth. Add 3 tbsp margarine, 1 tsp mustard and season with salt and pepper.

8. Transfer to a large glass baking dish and top with the mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt. Sprinkle 3 tbsp nutritional yeast on top.

9. Bake at gas mark 6 for 10-15m, or until the potato is lightly browned on top.

Modified from Minimalist Baker