Lorraine Pascale cooked a tasty vegetarian shepherd’s pie dish on Cooking the Nation’s Favourite Food that is a real meat free treat.

Lorraine says: “This simple, hearty, meat-free shepherd’s pie is packed full of healthy vegetables and lentils.”

The ingredients for the filling: 1 tbsp oil, 1 leek, trimmed, finely chopped, 2 carrots, finely chopped, 150g chestnut mushrooms, roughly chopped, 1 large garlic clove, finely chopped, 3 fresh sage leaves, roughly chopped, 3 sprigs fresh thyme, leaves only, finely chopped, 1 x 400g tin green or Puy lentils, drained, 1 x 400g tin chopped tomatoes, 300ml vegetable stock, 250ml red wine, 1 tbsp Worcestershire sauce, 1 tbsp soy sauce, 1 tsp chilli flakes (optional), 1 tsp caster sugar (optional) and salt and freshly ground black pepper.

For the topping: 2 sweet potatoes (about 500gin total), peeled and cut into 2cm chunks, 2 floury potatoes (about 500g in total), peeled and cut into 1cm chunks, ½ small cauliflower, leaves and root removed, separated into florets, knob of unsalted butter, salt and freshly ground black pepper and 1 tbsp finely grated parmesan (optional).