The boy tended to the meat and dessert for dinner and I forged ahead with a vegetable dish. I saw this recipe for a veggie shepherd’s pie over at BBC Good Food and thought it would be a good way to use up all of those carrots in our fridge.

I did skew from the recipe (as always!). I used fresh tomatoes and lentils instead of canned. It was an extra step to cook the brown lentils, but I prefer fresh. The canned ones are pretty mushy. I probably used more cheese than I was supposed to.. the recipe calls for 85g. I don’t have a scale, so I went with the “as much cheese as it takes to cover the pie” measurement. (Probably 3/4 cup.)

It’s definitely a keeper. The Sweet potato is my runner-up vegetable after parsnips. Don’t be alarmed by the ’safety orange’ colour of the cheese - it’s just really hard to take good photos at night in our kitchen.