The potato skins provide extra fibre and nutrients here, while sneaking the lentils into the mince increases the amount of fibre and protein in this dish.

Prep time 35 minutes | Cook time 75 minutes | Serves 6–8

Ingredients
2 tbsp olive oil
1 large onion, finely diced
1 medium carrot, finely diced or grated
1 celery stick, trimmed and finely diced
1 tsp ground cinnamon
500g lamb mince
1 stock cube
500ml passata
1 tbsp mixed herbs
1 tbsp Worcestershire sauce (optional)
1 × 300g pouch ready-cooked lentils

Topping
650g potatoes, cut into 2cm dice (no need to peel)
325g cauliflower, cut into 2cm dice
60g butter or 3 tbsp olive oil
5–6 tbsp milk of choice
40g Cheddar, grated

Method
1. Heat the olive oil in a saucepan over a medium heat. Add the onion, carrot and celery and sweat for 4–5 minutes, stirring occasionally, until softened. 

2. Increase the heat, add the cinnamon and lamb mince and cook, stirring frequently, until the meat is browned.

3. Crumble in the stock cube and add the passata, mixed herbs and Worcestershire sauce, if using. Add a splash of water, if needed, to cover the lamb with liquid. Cover with a lid and cook gently for 30 minutes.

4. Preheat the oven to 200°C/Fan 180°C/Gas 6.

5. Add the lentils to the saucepan and cook for another 10 minutes.

6. Meanwhile, in another medium pan, cook the potatoes and cauliflower in boiling salted water for about 15 minutes, until soft. Drain and stir in the butter or olive oil and the milk then mash vigorously, or give it a 
quick blitz with a stick blender. Season with salt and freshly ground black pepper.

7. Transfer the mince to an ovenproof dish, about 22 × 30cm, then top with the mash. Scatter with the grated cheese and bake in the preheated oven for 20–25 minutes until golden brown.