Lentil & Vegetable Shepherd's Pie

This is comfort food that happens to be packed with plants. A rich lentil and vegetable filling, topped with creamy mashed potato. It's vegan, endlessly adaptable, and tastes even better the next day. Proper winter food.

Ingredients (Serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery sticks, diced
• 2 garlic cloves, crushed
• 1 tbsp tomato purée
• 1 x 400g tin of green lentils, rinsed and drained
• 1 x 400g tin of chopped tomatoes
• 200ml vegetable stock
• 1 tsp dried thyme
• Salt and pepper
• 4 large potatoes, peeled and chopped
• A knob of butter or olive oil
• Splash of milk

Method:

1. Preheat oven to 200°C (180°C fan).
2. Boil the potatoes until tender. Drain, mash with butter and milk, and set aside.
3. Heat the olive oil in a large pan. Cook the onion, carrots, and celery for 8–10 minutes.
4. Add the garlic and tomato purée. Cook for 1 minute.
5. Add the lentils, tomatoes, stock, and thyme. Simmer for 15 minutes until thickened. Season.
6. Pour the lentil mixture into a baking dish. Top with the mashed potato.
7. Bake for 20–25 minutes until golden and bubbling.

Why it's gut-friendly: Lentils are packed with prebiotic fibre. A variety of vegetables provides diverse fibre. It's a hearty, plant-based dinner that supports gut health.