• Preheat the oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
• Chop the potatoes into 2cm chunks (peeling optional). 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.

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

• Halve, peel and finely chop the onion.
• Drain and rinse the lentils and sweetcorn.
• Place a pan over medium-high heat with a drizzle of oil.
• When hot, fry the onion for 2-3 mins, then stir in the sweetcorn.

• Add the lentils, chopped tomatoes, Worcester sauce and Mexican spice to the pan.
• Simmer until the sauce has thickened slightly, 5-7 mins.
• Season to taste with salt, pepper and sugar.

• 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.
• When the oven is hot, pop onto the top shelf to bake until golden, 10-12 mins.

TIP: Leave to rest for 5 mins before serving.

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

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