Puy lentil shepherd's pie

It's still cold out there (and wet and windy!), so winter warmers remain on the menu. This one's vegetarian if you omit the Worcestershire sauce, or use a veggie alternative.

Serves 3

For the filling:
200g Puy lentils, soaked in cold water for an hour
400ml vegetable stock
2 medium onions or shallots, diced
2 cloves garlic, crushed
1 carrot, diced
2 large tomatoes, diced
1 tbs tomato puree
Splash of Worcestershire sauce
Pinch each of dried sage and dried thyme
Big splash of ale or bitter
1 tbs sunflower or rapeseed oil

For the topping:
500g Maris piper or similar potatoes, peeled and quartered (or smaller still if they're big ones)
20g unsalted butter
Splash of milk
2 spring onions, finely chopped
Small handful frozen peas
Salt and white pepper to taste
Small handful of strong cheddar
Butter to dot on top before baking

Boil the potatoes in a large pan of salted water. When tender, empty into a colander and leave for 10 minutes for some of the moisture to steam off.
Warm the butter and milk in a pan, then push the potato through a ricer into the pan. Mix in the spring onions, peas and seasoning. Set aside.

Meanwhile, heat some oil in a pan, then add the onions/shallots and carrots. Cook until the onion starts to soften, then add the splash of beer. When the beer has mostly evaporated, add the tomatoes. Mix in, then add the drained lentils, tomato puree and herbs. Coat the lentils in the onion mixture, then add the stock and Worcestershire sauce (if using). Cook covered for five minutes, then uncover and simmer gently for 15-20 minutes until the lentils are soft and the liquid reduced by half.

When the lentils are tender, tip the filling into a buttered oven dish, and top with the mashed potato. Dot with butter on top, and bake in a preheated oven at 180c for about 25 minutes.

Serve with seasonal greens, or salad with a zingy lemon dressing. And more of the ale that went in the filling.