Veggie Shepherd’s Pie with Sweet Potato Mash

Serves 4

Preparation time: 10 mins

Cooking time approx. 40 mins

Ingredients:

1 tbsp olive oil

1 large onion, halved and sliced

5000g - 2 really large old carrots, cut into small cubes

2 tbsp chopped thyme

200ml/7fl oz red wine

400g can chopped tomatoes

2 vegetable stock cubes

410g can green lentils

950g/2lb 2oz sweet potatoes, peeled and cut into chunks

25g/1oz butter

85g/3oz grated mature vegetarian cheddar

AND THIS IS WHAT YOU DO…

1.  Heat oven to 190c/Fan 170c/Gas 5.

2.  Boil the sweet potatoes for 15 minutes until tender, drain well, then mash with the butter and season to taste.

3.  Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme.

4.  Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for ten minutes.

5.  Tip in the can of lentils, including their juice, then cover and simmer for another ten minutes until the carrots still have a bit of bite and the lentils are pulpy.

6.  Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme.

7.  The pie can now be covered and chilled for two days, or frozen for up to a month.

8.  Cook the pie for 20 minutes of cooking straightaway, or for 40 minutes from chilled, until golden and hot all the way through.

9.  Serve with broccoli.