This is a really healthy and tasty meat-free dish that can be easily adapted for dairy and gluten free diets. This lentil 'shepherd's' pie, from the book Balance, packs a scrumptious springtime punch.

Ingredients

1 tsp olive oil
1 large onion
2 carrots
2 celery sticks
1 garlic clove
200g raw green lentils
2 bay leaves
A few sprigs fresh thyme
1 rosemary stem
1 litre hot vegetable stock*
750g potatoes plus milk* to mash
3 tbsp tomato purée
150g frozen peas
Roughly chopped parsley to garnish (optional)

Method...

1. Peel and slice the onions and carrots, chop the celery and crush the garlic.
2. Heat the oil in a large pan over a medium heat. Add the garlic and the vegetables, stirring constantly until the vegetables are soft and tender. Don’t let the pan get too hot or let the mixture catch on the bottom of the pan – add a little water if needed to help the vegetables become tender.
3. Add in the lentils, herbs and stock and bring back to the boil. Cover and reduce the heat to a simmer for around 30-35 minutes until the lentils are tender. Stir every 5 minutes or so to stop the mixture sticking to the bottom of the pan, and add more vegetable stock or water if needed.
4. Meanwhile, peel and chop the potatoes into small chunks and place into a pan of lightly salted water. Cover and simmer for 20 minutes until the potatoes are soft. Drain, add the milk, mash and season to taste.
5. When the lentils are cooked, remove the herbs, whisk in the tomato purée and stir in the peas.
6. Preheat your grill. Transfer the lentil mixture to a baking dish, top with the mash and grill for about 5 minutes, until the potatoes are golden brown and crispy.
7. Garnish with parsley and serve.

*For gluten and dairy free diets, use a plant-based milk and check the labels to ensure that the stock is suitable.

For more tasty seasonal recipes, try our recipe book, Balance available to buy directly from the shop.