Or perhaps more accurately, Lentil Shepherd’s pie… thanks to my son Eben, who was 3 at the time, for the name. A rich ragu packed with lentils and veggies and topped with fluffy mash and some crisp toasted pumpkin and sunflower seeds, this is great for a big hearty shared family meal. Serves 6-8.

Ingredients (note that you can play with this a LOT – try mushrooms/courgette/squash, and any pulses/beans, it will work just as well): 2 tbsp olive oil; 1 onion; 2 garlic cloves; 2 tsp ground paprika; 1 tsp ground cumin; 1 tsp ground coriander; 2 tsp oregano; 2 tbsp tomato puree; 1 tsp white miso paste; 1 large carrot; 1 sweet potato; 1 tin chopped tomatoes; 1 tin black-eyed beans; 150g red lentils; 400ml vegetable stock; 4 large potatoes; 40g plant butter; scatter of sunflower/pumpkin seeds.

Put a glug of olive oil in a large saucepan on a medium heat and sauté the finely chopped onion for 10 mins with the lid on. Add the finely chopped/crushed garlic with the spices, the tomato puree, and the miso paste, and cook for a further few mins. Grate the carrot. Peel and finely chop the sweet potato. Add these to the pan with the tinned tomatoes, beans, lentils and stock. Bubble away for 30 mins, stirring every now and then. Turn down to a low heat and keep it simmering away to develop the flavours. Meanwhile, peel and chop the potatoes and boil for about 15 mins until cooked through. Drain and mash, with a good hunk of plant butter and season well. Pour the lentil ragu into a casserole dish and top with spoonfuls of mashed potato, and finally a scattering of seeds. Bake at 180°C for about 30 mins.