Lentil & Veggie Shepherd's Pie

• While the potato is cooking, finely chop brown onion and celery. Grate the carrot. Finely chop garlic. Tear kale leaves from the stem, then roughly chop the leaves. • Pick and finely chop rosemary leaves (run your fingers down the stalk to remove the leaves easily). Pick thyme leaves. • Drain and rinse lentils.

• 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. 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 stockpowder 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 to loosen the filling, if needed.

Sprinkle plant-based shredded Cheddar over the potato topping.