Place a large saucepan on a high heat and add the potatoes along with enough boiling water to cover. Add the saucepan lid and boil for 20 minutes.
Meanwhile place a casserole dish on a medium-high heat with a tablespoon of olive oil. Once hot add the vegetable mix and seasoning, and cook for 5 minutes until softened.
Next add the mushrooms, garlic, ground coriander and rosemary to the vegetable mix and stir before adding the passata, stock pot, Worcester sauce and 100ml warm water then simmer for 15 minutes.
Whilst simmering, drain the potatoes then return to the same saucepan. Add the butter, additional seasoning then mash until smooth. Leave to one-side for now and pre-heat the grill to high.
Add the lentils to the casserole dish alongside the tomatoes, sugar and parsley then remove the contents into an oven-proof baking dish and top with the mixed mash and grated cheese on top.
Place under the grill for 5 minutes or until the cheese has melted, then serve.
Recipe by Food & Fitness Always at https://foodandfitnessalways.com/recipe-vegan-shepherds-pie-9042/