We've been itching to try this recipe for ages. We almost made it for Christmas, but ended up going with roasted veggies and ...

Add the mushrooms and cook until all the liquid has evaporated. Add the lentil soup, tomato purée, soy sauce, Worcestershire sauce, if using, rosemary and thyme and stir together. Leave to cook ...

Heat a large pan and add the vegetable oil. Add the onion and cook for three minutes, then add the garlic, carrot and celery, and cook for five minutes, stirring well. Add the butter and lentils ...

Meanwhile, to make the cottage pie, heat the oil in a saucepan over ... Stir in the mixed herbs and tomato purée and cook for 1 minute. Add the lentils and mix well, then crumble in the stock ...

Sophie says of this vegan shepherd's pie: "Although the ingredients list is lengthy, it's really just a simple collection of wintry vegetables and hearty lentils combined with a handful of common ...

The second recipe is a vegetarian lentil shepherd’s pie. Traditionally, the shepherd description suggests the use of lamb or mutton as a base ingredient – a nod to the caretaker of the main event.

This tasty vegetarian shepherd's pie has a cheesy mash topping and uses a variety of late-summer crops. For what to plant and harvest now, see Sarah O'Neil's guide to the cook's autumn garden.