vegan shepherds pie

Serves: 4

Ingredients:
500g baby potatoes
½ x 30g pack flat leaf parsley, finely chopped
3 tablespoons olive oil
1 onion, finely chopped
2 cups mushrooms (chopped)
2 garlic cloves, finely chopped
¼ teaspoon crushed chillies
250g ready-to-eat puy lentils
400g tin chopped tomatoes
2 tablespoons tomato purée

Method:
cook the potatoes in a pan of boiling water for 12-15 mins or until tender. drain and return to the pan. season, then lightly crush with a potato masher or fork. stir in half the parsley.
heat 2 tbsp of the oil in a large, deep frying pan over a medium heat. add the onion and cook, stirring regularly, for 2-3 mins. increase the heat to medium-high, add the mushrooms and fry for 7-8 mins, stirring occasionally, until softened.
stir in the garlic, crushed chillies, lentils, chopped tomatoes, tomato purée and 250ml water. simmer for 8-10 mins or until the sauce has thickened, then add the remaining parsley. season. preheat the grill to high.
tip the lentil and mushroom mix into a baking dish, then spoon over the crushed potatoes. drizzle with the remaining olive oil and grill for 8-10 mins until the potatoes are golden.