Veggie shepherd's pie with sweet potato mash

• olive oil↗1 tbsp tbsp
• onion↗1 large

  halved and sliced

• carrots↗2 large

  (500g/1lb 2oz in total), cut into sugar-cube size pieces

• thyme↗2 tbsp tbsp

  chopped

• red wine↗200ml ml
• chopped tomatoes400g can g
• vegetable stock cubes↗2
• green lentils↗410g can g
• sweet potatoes↗950g g

  peeled and cut into chunks

• butter↗25g g
• vegetarian mature cheddar↗85g g

  grated

Step-by-step instructions

1. 1

   Heat 1 tbsp olive oil in a frying pan, then fry 1 halved and sliced large onion until golden.

2. 2

   Add 2 large carrots, cut into sugar-cube size pieces and most of the 2 tbsp chopped thyme, reserving a sprinkling for later.

3. 3

   Pour in 200ml red wine, 150ml water and a 400g chopped tomatoes, then crumble in 2 vegetable stock cubes and simmer for 10 mins.

4. 4

   Tip in a 410g can green lentils, including the juice, then cover and simmer for another 10 mins until the carrots still have a bit of bite and the lentils are pulpy.

5. 5

   Meanwhile, boil 950g sweet potatoes, cut into chunks, for 15 mins until tender, drain well, then mash with 25g butter and season to taste.

6. 6

   Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over 85g grated vegetarian mature cheddar and the remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.

7. 7

   Heat oven to 190C/170C fan/gas 5. Cook for 20 mins if cooking straightaway, or for 40 mins from chilled, until golden and hot all the way through. Serve with broccoli.