• Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
• When boiling add the butternut squash and cook until fork tender, 15-20 mins.
• Once butternut squash is cooked, drain in a colander. Return to the pot, off the heat.
• Add a knob of butter and a little water or milk (if you have it). Mash until smooth. 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, add the carrot and fry for 2-3 mins, stirring occasionally.
• Add lentils, chopped tomatoes, Italian herbs and Worcester sauce.
• 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.
• Carefully layer the mash over the filling, using the back of a spoon to smooth it out.
• Top with the almonds.
• When the oven is hot, pop onto the top shelf and bake for 10-12 mins. Leave the pie to rest for 5 mins before serving.

• Toss the 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.