LENTIL SHEPHERD’S PIE WITH CAULIFLOWER MASH

SERVES 4 Provides: Beans, cruciferous veg, other veg, herbs and spices. 1 small red onion, chopped 1 carrot, chopped 175g green beans, trimmed and cut into 1cm pieces 1 courgette, chopped 250ml Vegetable Broth (see Weekend magazine) or stock 225g mushrooms, chopped 1 tbsp plus 1 tsp white miso paste 2 tbsp Umami Sauce (see Weekend magazine) 1 tsp minced fresh thyme or ½ tsp dried 3 tbsp nutritional yeast Ground black pepper 150g cooked lentils Cauliflower Mash (see below) STEAM the onion, carrot and green beans over boiling water for 5 minutes. Add the courgette and steam for 3 minutes more, or until the vegetables are tender. Drain and set aside in a shallow baking dish. Heat the broth in a saucepan over a medium heat. Add the mushrooms, miso, Umami Sauce, thyme, 2 tbsp yeast and pepper. Cook, stirring, for 5 minutes, or until the mushrooms are soft. Transfer to a blender or food processor. Add 35g of the cooked lentils and blend until smooth. Add up to 120ml additional broth to make the gravy smoother, as desired. Combine the gravy with the remaining 115g lentils, add to the steamed vegetables and stir. Set aside. Preheat the oven to 190c/fan 170c/gas 5. Stir the last 1 tbsp of nutritional yeast into the Cauliflower Mash; then spoon the mash on top of the lentils and vegetables, smoothing to cover the surface. Bake for 30 to 40 minutes. TIP: To save time, substitute the carrot, green beans and courgette for 450g frozen mixed vegetables. Simply steam them and then proceed with the recipe.