Chicken, Mushroom & Lentil Shepherd's Pie

• Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan.
• Add the salt, milk, grated Parmesan cheese and half the butter, then mash until smooth.

• While the potato is cooking, in a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Reduce heat to medium-high, then add onion, mushrooms and celery, stirring, until softened, 6-7 minutes.
• Add thyme, tomato paste, garlic & herb seasoning (see ingredients) and half the garlic and cook until fragrant, 1 minute.
• Add vegetable stock powder, red lentils, mushroom powder and a splash of water. Simmer until thickened, 2-3 minutes. Season with salt and pepper.

• Add the boiling water (11/2 cups for 2 people / 3 cups for 4 people).
• Transfer the lentil mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes.

• Preheat the grill to medium-high.
• When the lentil mixture is done, remove from oven and top with potato mash. Run a fork over mash to create an uneven surface. Drizzle with olive oil. Grill pie until the top has browned slightly, 5-10 minutes.
• Meanwhile, trim and halve baby broccoli. Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. Cook baby broccoli and remaining garlic with a splash of water, tossing, until tender, 5-6 minutes.