Lentil & Veggie Shepherd's Pie

While potato is cooking, finely chop brown onion and celery. Grate the carrot. Finely chop garlic. Tear kale leaves from the stem, then roughly chop leaves. Pick and finely chop rosemary leaves. Pick thyme leaves. Drain and rinse lentils.

TIP: Run your fingers down the rosemary stalk to remove the leaves easily.

In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion, celery and carrot, stirring, until softened, 5-6 minutes. Add garlic, rosemary, thyme, tomato paste and another drizzle of olive oil and cook until fragrant, 2-3 minutes.

TIP: Feel free to use less rosemary if you find it has a strong flavour.

Stir through lentils, diced tomatoes with garlic & onion, the brown sugar, vegetable stock powder and a splash of water. Simmer until mixture is slightly reduced, 5-7 minutes. Stir through kale until softened, 1-2 minutes. Season with salt and pepper to taste.

TIP: Add another splash of water if the mixture looks dry.

Preheat grill to medium-high. Transfer lentil filling to a baking dish. Top with potato topping, spreading it out evenly. Sprinkle with shredded Cheddar cheese. Grill until cheese is melted, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!