Lentil Shepard's Pie

Please excuse the Christmas cracker and Christmas tree serviette in the picture. Somebody loves this recipe so much she had it for Christmas dinner. But you don't have to be feeling festive to have this dish. It's a winter warmer that's cheap and easy to make.

(Serves 1 in a single person casserole dish)

Ingredients:

• 2 large potatoes, peeled and chopped
• 1 tbsp of vegan butter
• 2 tbsp of soy/almond/rice milk. I find soy works best but it doesn't really matter
• handful of peas
• 1 small carrot
• 100g of red split lentils
• 2 tbsp of your favourite vegan gravy granules
• 1 vegetable stock cube
• 2 tsp of nutritional yeast

1. Preheat the oven to 180c or gas mark 4.
2. Boil the lentils in a pan for roughly 20 minutes. Simmer when they start to boil. Add extra water if you run out.
3. Meanwhile, in a different pan, boil the potatoes for 15 minutes or until soft.
4. In another pan, boil the carrots and peas for 5 minutes on a medium heat, drain the water and set aside.
5. Once the potatoes are cooked, drain the water but keep the potatoes in the pan. Add in the butter and milk and 1 tsp of nutritional yeast. Mash together using a potato masher. For a creamier mash, add more milk.
6. Make your gravy according to the packet instructions. Add in the stock cube and 1 tsp of nutritional yeast for extra flavour.
7. Drain the lentils. Add the vegetables and the lentils to the gravy and stir until well combined.
8. Pour the gravy mixture into a casserole dish. Then top with the mash. You can ruffle the mash with a fork, or press down until the top of the dish is coated.
9. Put in the oven and cook for 20-30 minutes.