A Lentil Cottage Pie (with herbs)

This lentil cottage pie (Wholehearted Eats) is a lovely plant-based alternative to lamb cottage pie, and packed with calcium, due to cheap affordable lentils, blended with mushrooms and topped with vegan mashed potato.

Avoid miso (unpasteurised) for pregnancy/nursing and weak immunity. Before cooking, read up on food safety for people and pets (mushroom, onion and garlic are unsafe near animal friends).

Just bin allium scraps (leeks, onion, garlic, chives, shallots), as acids could harm compost creatures (same for citrus/tomato/rhubarb).

The secret ingredient in this recipe is vegan Worcestershire sauce (fish-free, Biona and Bonsan are good brands).

This recipe must use brown or green lentils (not red ones). You can find these tinned in most stores (before recycling, pop the lid inside the can or pop the ring-pull back over the hole, to avoid wildlife getting trapped).