VEGAN SHEPHERD'S PIE

INGREDIENTS

• 800g potatoes, peeled and roughly chopped
• 300g sweet potatoes
• 60g Flora Original
• 350g butternut squash, peeled and roughly chopped in 2cm chunks
• 200g cherry tomatoes, halved
• 1 onion, diced
• 2 cloves garlic, grated
• 1 sprig each rosemary and thyme
• 2 tsp smoked paprika
• 800ml vegetable stock
• 200g red lentils
• 1 Lemon, juice only

INSTRUCTIONS

1. Heat the oven to 200C/180C fan. Tip the butternut squash into a roasting tin with a tbsp of melted Flora, season well and roast for 30 mins, until soft, adding the tomatoes for the last 15 mins.
2. Meanwhile bring a large pan of salted water to the boil, add the potatoes and sweet potatoes and boil for around 15 mins, until completely soft. Drain, then tip back into the pan, mash with 3 tbsp flora, season well. Add a dash or two of diary-free milk alternative (we used oat milk) if it’s looking dry.
3. Whilst the potatoes are boiling and butternut roasting, make your sauce. Heat the remaining Flora in a large saucepan, add the onion and fry until soft, around 5 mins. Add the garlic along with the herb sprigs and smoked paprika. Cook for 1 min, then tip in the red lentils and stir to coat. Pour in the vegetable stock, bring to a boil, then simmer for 25 mins, until the lentils are cooked through. Fish out the herb sprigs, then tip the roasted squash and tomatoes into the mix and season well, adding the lemon juice to taste.
4. Tip the veggie mix into the base of the ceramic dish. Use a spatula to spread the potato mix on top, starting by going all the way around the outside, then piling in the middle. Use the back of fork to create lines in the potato mix.
5. Put in the oven for 15 mins until golden.