Lentil & Veggie Shepherd's Pie

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

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

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

Add the lentils, diced tomatoes with garlic & onion, brown sugar, vegetable stock powder and a splash of water to the frying pan. Stir, then simmer until the mixture has reduced slightly, 5-7 minutes. Stir in the kale leaves until softened, 1-2 minutes. Season with salt and pepper to taste.

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

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