Mushroom & Lentil Shepherd's Pie

Cook the potato in the boiling water until soft when pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add the salt, plant-based milk and 1/2 the plant-based butter, then mash until smooth. Stir through the plant-based grated Parmesan.

While the potato is cooking, heat a large frying pan over a medium-high heat with the remaining butter and a generous drizzle of olive oil. Cook the onion, mushrooms and celery, stirring, until softened, 6-7 minutes. Add the thyme, tomato paste, rustic herb spice blend and 1/2 the garlic and cook until fragrant, 1 minute.

Add the lentils, mushroom powder, vegetable stock powder and the water. Simmer until thickened, 2-3 minutes. Season with salt and pepper.

Preheat the grill to medium-high. Transfer the lentil mixture to a baking dish, then top with the Parmesan mash. Run a fork over the mash to create an uneven surface, then drizzle (or spray) with olive oil. Grill the pie until the top has browned slightly, 5-10 minutes. Meanwhile, trim and halve the baby broccoli lengthways. Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the baby broccoli and remaining garlic with a splash of water, tossing, until tender, 5-6 minutes.