Vegan Cottage Pie

Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes into bite-sized pieces. Add them to a pan of salted boiling water. Cook the potatoes over a medium heat for 15 min or until soft. Once soft, drain the potatoes and return them to the pan.

Meanwhile, peel and finely chop the onion. Peel and finely chop the carrots. Clean the mushrooms with a cloth, knife or brush (don't wash them with water) and roughly chop them. Finely chop the sun dried tomatoes. Strip the thyme leaves and finely chop them. Drain and rinse the lentils.

Heat a pan over a medium-high heat with a generous drizzle of oil. Once hot, add the onion and carrot with a pinch of salt and fry for 5 min. After 5 min, add the mushrooms and thyme and cook for 6 min further.

Add the sun dried tomatoes, lentils, measured water, garlic powder, stock cube, sugar and tomato paste and simmer for 6 min. After 6 min, add the green peas and remove the pan from the heat.

Meanwhile, finely chop the chives. Add the vegan butter and nutritional yeast to the potatoes. Mash until smooth. Add the chives and season with salt and pepper.

Pour the lentils into a baking dish. Top with the mashed potatoes and, using a spatula, smooth out the top. Bake for 15-20 min. Once baked, set the pie aside to rest for 5 min before serving.