Shepherdess Pie

150g brown lentils (or use tinned, drained green lentils)

720ml water

1 large onion, finely diced

1 tsp dried sage

1 tsp salt

450g passata (or liquidised canned tomatoes)

1 tbsp olive oil (for the pasta dishes, or sunflower oil for the rice ones)

½ large onion, chopped

1½ cloves of garlic, crushed

¼ red pepper, chopped

½ medium courgette, chopped in half lengthways then sliced

50g (2oz) mushrooms, chopped

110g (4oz) veggie mince

400g tin of chopped tomatoes

½ tbsp tomato purée

1½ tsp bouquet garni

3 large potatoes, steamed and mashed

1 tbsp sweet chili sauce

1 tsp wholegrain mustard

1 tsp ground turmeric

1 tsp salt

1,240ml soya or rice milk