Happy New Year!

As much as I love Christmas, it always feels good to embrace a new year - fresh starts, healthy eating and lots of delicious new vegetarian recipes to discover. Luke has been busy at his Steiner nursery, making bread and soup and rice pudding and I have been dusting off some old faithful recipes to see us through the chilly January days. This one is a particular favourite of ours. It is easy to prepare, very tasty and can be prepared in batches to freeze so you are never short of a quick, hearty supper.

Lentil Shepherds Pie

400g lentils (puy or green work well)
2 large onions, quartered and thinly sliced
500g potato

250g turnip

420g tin of chopped tomatoes
2 tbsp tomato puree
2 tsp crushed garlic
2 tbsp soy sauce
4 tbsp chopped fresh parsley

50g mature cheddar
Ground black pepper
Olive oil

Method:

Simmer the lentils in a large pan for about 25 minutes until softened, then drain.

Meanwhile, chop the potatoes and turnip into cubes and add to a large saucepan of water. Bring to the boil then leave to simmer for 15 minutes.

Put a tablespoon of olive oil into a pan and sauté the onions and garlic for about 5 minutes. Add the tomato paste, chopped tomatoes, soy sauce and parsley and simmer for a more few minutes. Stir through the lentils and heat through. Season with black pepper and transfer the mixture to a large baking dish.

Drain the potatoes and turnip. Mash them into a smooth mixture with a dash of milk and a knob of butter. Add a handful of grated mature cheddar and mix well.

Spread the mashed potatoes and turnips in an even layer over the lentil mixture. Sprinkle the remaining cheese over the top and season with black pepper.

Bake the pie for about 40 minutes in a medium to high oven until the top is nicely browned. Serve with salad or steamed vegetables - peas work really well with this dish.

Luke's verdict: 'I liked chopping the turnips.' 'Delicious!'