Mini lentil shepherd’s pies

• butter↗2 tbsp tbsp

  or olive oil, plus extra for the pie dishes

• large red onion↗1

  chopped

• carrots↗2

  finely diced, about 200g

• celery stalks↗4

  chopped

• garlic cloves↗4

  finely chopped

• chestnut mushrooms↗150g g

  chopped (blitz these to fairly tiny pieces for small kids)

• thyme leaves↗2 tsp tsp

  (optional)

• puy lentils↗250g g
• red wine↗100ml ml

  (optional)

• vegetable stock↗900ml ml
• tomato purée↗2 tbsp tbsp
• yeast extract1 tbsp tbsp

  (optional)

• peas↗

  to serve (optional)

• Maris Piper potatoes↗850g g

  peeled and cut into chunks

• butter↗75g g
• milk↗100ml

  (or alternative)

Step-by-step instructions

1. 1

   To make the filling, heat the butter or oil in a large saucepan and gently fry the onion, carrots, celery and garlic for 15 mins until soft and golden. Turn up the heat, add the mushrooms, then cook for 3-4 mins. Sprinkle in the thyme and add the lentils. Pour over the wine and stock, then simmer gently, uncovered, for about 40-45 mins until the lentils are soft. If you find the mixture is drying out, you can add a splash more stock or water.

2. 2

   Meanwhile, put the potatoes in a large pan, pour over boiling water and boil for 15-20 mins until tender. Drain well. You can use a potato ricer at this stage to make them super creamy, or mash with the butter and milk, then season with salt and pepper.

3. 3

   Remove the lentils from the heat, add the tomato purée and yeast extract, if using. Stir well and check to see if you need seasoning, then add a good grinding of black pepper.

4. 4

   Heat oven to 200C/180C fan/gas 6. To assemble, butter four-six small pie dishes or one a large dish and spoon in the lentil mixture, then top with mash. It’s fun to pipe on the mash if you have a piping bag, but if not, you can spoon it on and fluff into peaks with a fork. Bake for 30-40 mins until golden. Serve with peas on the side, if you like.