Comforting Lentil Cottage Pie

Heat the oven to 220°C/200°C fan. Peel and chop the potatoes, add to a saucepan of boiling salted water and cook for 12–15 minutes until fork-tender. Drain well and leave to steam dry.

While the potatoes cook, finely chop the red onions and garlic and dice the carrots. Cut the broccoli into florets. Drain and rinse the canned lentils and grate the cheddar.

Heat the olive oil in a large frying pan over medium heat. Cook the onion, carrot and garlic for 3–4 minutes. Stir the tomato paste into the vegetable stock, then add it with the lentils and soy sauce. Season and simmer for 4–5 minutes until slightly thickened.

Return the drained potatoes to the saucepan over low heat. Add the butter and milk, season with salt and black pepper and mash until smooth and creamy.

Spoon the lentil filling into an ovenproof baking dish and spread evenly. Top with the mashed potato, make ridges with a fork and scatter over the grated cheddar. Bake for 15–20 minutes until golden and bubbling.

While the pie bakes, boil or steam the broccoli for 3–4 minutes until tender with a slight bite. Season lightly, then serve the hot lentil cottage pie with the broccoli alongside.