Veggie shepherd's pie with sweet potato mash

The secret to this shepherd's pie’s filling is to choose big carrots so they don’t lose their texture when cooked

Ingredients

Instructions

1. Heat the oil in a frying pan, then fry the onion until golden. Add the carrots and all but a sprinkling of thyme. Pour in the wine, 150ml water and the tomatoes, then sprinkle in the stock cubes and simmer for
   10 mins. Tip in the can of lentils, including their juice, then cover and simmer for another
   10 mins until the carrots still have a bit of bite and the lentils are pulpy.
2. Meanwhile, boil the sweet potatoes for
   15 mins until tender, drain well, then mash with the butter and season to taste.
3. Pile the lentil mixture into a pie dish, spoon the mash on top, then sprinkle over the cheese and remaining thyme. The pie can now be covered and chilled for 2 days, or frozen for up to a month.
4. Heat oven to 170°C/gas 5. Cook for
   20 mins if cooking straight away, or for
   40 mins from chilled, until golden and hot all the way through. Serve with broccoli.

Nutrition