Potato Topping:

• 1000g / about 6 large potatoes, preferably Yukon Gold
• ½ teaspoon salt
• ⅓ cup / 80 mls non-dairy milk, unsweetened
• vegan butter

Lentil Filling:

• 2 teaspoons olive oil (optional – use water for oil-free version)
• 1 medium onion, finely chopped
• 4 cloves garlic, finely chopped
• 1 large carrot, peeled & diced
• 2½ teaspoons dried herbs
• 2½ cups / 190 g canned/cooked green or brown lentils
• 2 tablespoons arrowroot or cornstarch
• 3 tablespoons tamari or soy sauce
• 1 cup / 240 mls canned crushed tomatoes or passata
• 1 cup / 240 mls mushroom or vegetable stock
• 1 teaspoon freshly ground black pepper
• 1½ teaspoons sea salt