Porcini Mushroom & Lentil Shepherd's Pie

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

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

Add the tomato paste to the veggies and stir to combine. Add the porcini mushrooms and porcini soaking liquid (leave any gritty bits at the bottom of the jug or bowl), lentils and vegetable stock powder. Simmer until thickened slightly, 2-3 minutes. Season to taste.

Preheat the grill to high. Transfer the lentil mixture to a baking dish and top with the Parmesan mash. Run a fork over the mash to create an uneven surface, then grill the pie until the top has browned slightly, 5-10 minutes. While the pie is grilling, cut the broccoli into small florets and roughly chop the stalk. Wash and dry the frying pan, then return to a medium-high heat with a drizzle of olive oil. Cook the broccoli and reserved garlic with a splash of water, tossing, until tender, 5-6 minutes.