• Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
• Peel the potato and chop into 2cm chunks. Boil until fork tender, 15-20 mins.
• Once cooked, drain and return to the pot off the heat.
• Add a knob of butter if you like and a little water or milk. 
• Mash until smooth then season with salt and pepper. Cover to keep warm.

TIP: If you're in a hurry you can boil the water in your kettle.

• Trim the carrot then coarsely grate (no need to peel).
• Drain and rinse the lentils.
• Place a pan over medium-high heat with a drizzle of oil.
• When hot, fry the carrot for 2-3 mins, then stir in the lentils.

• Add the chopped tomatoes, Worcester sauce and half the Italian herbs (double for 4p) to the pan.
• Simmer for 5-7 mins, until the sauce has thickened slightly.
• Season with salt, pepper and sugar to taste.

• Spoon the lentils into an oven dish (around 23cm x 15cm is ideal for 2p).
• Carefully layer the potato mash over the filling. Use the back of a spoon to smooth it out.
• Top with a scattering of almonds.
• When the oven is hot, pop onto the top shelf to bake for 10-12 mins.

TIP: Leave to rest for 5 mins before serving.

• Meanwhile, chop the tomatoes into 2cm pieces.
• Toss the tomatoes and salad leaves with a drizzle of oil. 
• Season to taste with salt and pepper.

• Dish up a hearty helping of lentil shepherd's pie.
• Serve the salad alongside with a drizzle of balsamic glaze.