Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. 

Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces. 

Roughly chop the sliced mushrooms. Chop the potatoes into 2cm chunks (peel first if you prefer).

When boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins. 

Meanwhile, heat a drizzle of oil in a large frying pan on high heat. Once hot, add the carrot and stir-fry for 3-4 mins. 

Add the mushrooms to the pan and season with salt and pepper. Fry, stirring occasionally, until the veg is softened, 5-6 mins.

In the meantime, peel and grate the garlic (or use a garlic press). Drain and rinse the lentils in a sieve.

Once the veg has softened, add the garlic and dried rosemary. Cook for 1 min. 

Stir the passata, mushroom broth paste, red wine stock paste, sugar and water for the sauce (see pantry for both amounts) into the pan

Bring to the boil, then stir through the lentils. Lower the heat and simmer until thickened, 4-5 mins. 

Meanwhile, grate the Cheddar. Preheat your grill to high. 

Once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add half the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. 

Once the pie filling has thickened, taste and season with salt and pepper if needed. Transfer to an appropriately sized ovenproof dish. 

Top with an even layer of mash and sprinkle over the Cheddar,

Grill until the cheese is bubbling and golden, 5-6 mins.

Meanwhile, clean the (now empty) frying pan and pop back on medium heat with the remaining butter. 

Once melted, add the peas and stir until piping hot, 2-3 mins. Season with salt and pepper, then remove from the heat.

When the pie is ready, serve on plates with the buttery peas alongside. 

Enjoy!