Lentil Shepherd’s Pie

You’ve got the family round on a Sunday – make this to please them and all your microbial relatives too. Trust us on the beetroot juice, but if you can’t get hold of any, just use 200ml of red wine. Alana x

You’ll need

► 1 large potato (skin on), cut into 2.5cm (1-in) chunks

► 1 medium sweet potato (skin on), cut into cubes

► 2 tbsp milk kefir yogurt (homemade, or shop-bought – optional)

► 2 tbsp olive oil

► 1 leek, cut into rounds

► 2 carrots (skin on), diced

► 2–3 garlic cloves, crushed

► 1 tbsp dried thyme

► 1 small swede, peeled and cubed, cut into 2.5cm (1-in) chunks

► 1 x 400g (14 oz) can of green lentils, drained and rinsed

► 200ml (7 fl oz) pressed beetroot juice

► 1 x 400g (14 oz) can of chopped tomatoes

► 200ml (7 fl oz) vegetable stock

► 1 tbsp tomato purée

► 1 tbsp Worcestershire sauce (optional)

► salt and pepper

Method

1. Preheat the oven to 200°C fan/220°C/425°F/ gas mark 7.

2. Bring a large pan of salted water to the boil. Add the potatoes and cook for 20-25 minutes until tender. Once cooked, drain and use a potato masher to mash by hand. Once cool, add the kefir (if using) and season.

3. Add the olive oil to a large pan over a medium-high heat. Add the leek and carrots and season. Cook for 5-10 minutes, stirring occasionally, until the vegetables begin to soften. Add the garlic and thyme and cook for two minutes. Add the swede and lentils and stir to coat. Add the beetroot juice and leave to bubble for one minute before adding the canned tomatoes, vegetable stock and tomato purée. Season well with salt and pepper, bring to the boil, and then reduce the heat to a simmer and cook for 30-35 minutes until the sauce has thickened. Add the Worcestershire sauce for the final five minutes of cooking, if using.

4. Transfer the filling to an ovenproof baking dish. Top with the mashed potatoes and bake for 30-40 minutes until bubbling and crispy on top.

5. Store any leftovers in the fridge for up to four days.