400g tin cooked lentils, drained (around 265g drained weight)
100–200ml almond milk, depending on preferred consistency for mash potato
Ketchup if desired
Add the chopped potatoes to a saucepan, cover with water and bring to the boil, then reduce heat and simmer for about 15 minutes or until the potatoes are cooked through. Drain and set aside.
Whilst the potatoes cook, prepare and chop the other ingredients.
Add the olive oil to a large saucepan or casserole dish on a medium heat and add the onion, leeks, carrots, red pepper, celery, mushrooms, garlic and stir though. Cook for about 5 minutes or until the onions soften, stirring occasionally.
Add the smoked paprika, mixed herbs, salt and pepper and cook for a further few minutes stirring occasionally.
Pre-heat the oven to 180°C/350°F/gas mark 4.
Add tomato puree, frozen peas and lentils. If the mixture appears a little dry add some extra water, stir and cook for a further 5 minutes stirring occasionally. Add a little more water at any stage if needed.
Whilst the mixture cooks, place the drained potatoes in a bowl, add some salt, almond milk and mash away. Add more almond milk to reach your preferred mash consistency.
Place the vegetable mixture in a large baking dish and spread evenly before topping with the mashed potato. Use a fork to spread out evenly over the top.
Place in the oven to cook for 30 minutes and serve with ketchup if desired.