VEGETARIAN SHEPHERD’S PIE

Frying the onions and the star anise together creates a satisfying depth of flavour.

Preparation 15 minutes, plus chilling Cooking about 1 hour 5 minutes Serves 4

1 TBSP OLIVE OIL

2 MEDIUM ONIONS, FINELY SLICED

1 STAR ANISE

1 LARGE CARROT, FINELY DICED

1 TBSP TOMATO PURÉE

1 LARGE GARLIC CLOVE, CRUSHED

1 TSP EACH OF CHOPPED THYME AND ROSEMARY 200ML WHITE WINE

VEGETABLE STOCK CUBE, CRUMBLED

400G TIN CHOPPED TOMATOES

400G TIN BROWN OR GREEN LENTILS

900G SWEET POTATOES, PEELED AND CUT INTO CHUNKS 50G BUTTER

50G-75G VEGETARIAN MATURE CHEDDAR, GRATED

1 In a large frying pan over a medium-high heat, add the oil and fry the onion and star anise until browned. Lower the temperature, then add the carrot, tomato purée, garlic and nearly all the herbs and cook for 2 minutes. Add the wine and simmer for 5 minutes until reduced slightly. Remove the star anise, then add the stock cube, tomatoes and lentils with their juice and 50ml water. Cook for 10 minutes until the carrot is just tender. Season to taste.

2 Meanwhile, bring the sweet potatoes to the boil in a large pan of cold, salted water, then simmer for 15 minutes. Drain, steam dry in a colander for a few minutes, then return to the pan and mash with butter and seasoning.

3 Heat the oven to 200°C (180°C fan) mark 6. Spoon the lentil mixture into a 2-litre dish and dollop mash over the top. Sprinkle with cheese to cover the mash and add the remaining herbs. Cook for 20 minutes, until piping hot and golden.