• Preheat oven to 220°C/200°C fan-forced. Boil the kettle. 
• Bring a medium saucepan of salted water to the boil.
• Peel potato and cut into large chunks.
• Finely chop onion (see ingredients), celery and garlic. Slice button mushrooms.
• Pick thyme leaves. 
• Drain and rinse lentils. 

TIP: Run your fingers down the rosemary stalk to remove the leaves easily

• Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan.
• Add the salt, milk, grated Parmesan cheese and half the butter, then mash until smooth. 

• While the potato is cooking, heat a large frying pan over medium-high heat with the remaining butter and a generous drizzle of olive oil. Cook onion, mushrooms and celery, stirring, until softened, 6-7 minutes.
• Add thyme, tomato paste, garlic & herb seasoning (see ingredients) and garlic and cook until fragrant, 1 minute.
• Add vegetable stock powder, lentils, herb & mushroom seasoning and a splash of water. Simmer until thickened, 2-3 minutes. Season with salt and pepper. 

• Add the boiling water (11/2 cups for 2 people / 3 cups for 4 people).
• Transfer the lentil mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes. 

• Preheat the grill to medium-high.
• When lentil mixture is done, remove from oven and top with potato mash. Run a fork over mash to create an uneven surface. Drizzle with olive 
oil. Grill pie until the top has browned slightly, 5-10 minutes.
• Meanwhile, in a medium bowl, combine spinach & rocket mix and a drizzle of vinegar and olive oil. Season to taste. 

• Divide mushroom and lentil shepherd’s pie between plates.
• Serve with leafy green salad. Enjoy!