Lentil Shepherd's Pie

• Meanwhile, finely chop brown onion. • Grate carrot. • Pick thyme leaves. • Drain and rinse lentils.

• Preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion and carrot, stirring, until softened, 4-5 minutes. • Add thyme, tomato paste and half the garlic paste and cook until fragrant, 1 minute. • Add lentils, vegetable stock pot, the water and simmer, until thickened, 2-3 minutes.

• Transfer lentil filling to a baking dish. Top with potato topping, spreading it out evenly. Sprinkle over Parmesan cheese. • Grill until just golden, 8-10 minutes.

• Meanwhile, trim green beans and baby broccoli. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans and baby broccoli, until tender, 4-5 minutes. • Add remaining garlic paste and cook, until fragrant, 1 minute. Season.