Shepherd’s pie

1.8 kilos (4lb) potatoes
4 tablespoons refined olive oil
2 tablespoons vegan vegetable stock powder
1.7 litres (3 pints) boiling water
400g (14oz) red lentils
4 large carrots, diced
2 tablespoons cornflour
4 teaspoons yeast extract
200g (7oz) walnuts, roughly chopped – omit for nut-free diets
2 tablespoons vegetable oil
2 onions, finely chopped
3 cloves garlic, crushed
400g (14oz) mushrooms, quartered

Steam the potatoes until cooked, then mash with the olive oil.

Dissolve the vegetable stock in the boiling water and add the lentils and carrots. Simmer for 15 minutes.

Mix the cornflour with 4 tablespoons of cold water and mix to a paste. Add this to the lentil mix and simmer for a few minutes until the liquid thickens. Add the yeast extract and walnuts, stir well.

Heat the vegetable oil and fry the onion for a few minutes. Add the garlic and mushrooms and fry for a few more minutes.

Mix the onion and lentil mixtures together and spread in a baking dish. Spread the mashed potato over the top. Bake at 180ºC/350ºF/gas 4, for 30 minutes. Serves 8.