A great, meat-free version of a shephards pie.
- 600g sweet potatoes (peeled and cut into chunks)
- 600g potatoes (peeled and cut into chunks)
- Olive oil
- 1 onion (peeled and finely chopped)
- 2 carrots (sliced)
- 1 bell pepper (de-seeded and chopped)
- 80g mushrooms (sliced)
- 4 tomatoes (chopped)
- 4 handfuls of lentils
- 1 vegetable stock cube
- Splash of red wine
- 2 garlic cloves (grated)
- Salt & pepper (to taste)
Boil the potatoes for 10-15 minutes, until soft.
Meanwhile put a little olive oil into a large pan add the onion and fry for a few minutes.
Add the rest of the ingredients and level fill the pan with water. Bring to a boil and simmer for about 15 minutes.
Transfer to an oven-proof dish.
Mash the potatoes with a good glug of olive oil and season with salt & pepper.
Spread the mash over the rest of the veg and create peaks with a fork, for added crispy bits.
Place in the centre of a pre-heated oven at 180 degrees for 20-25 minutes, until golden on top and filling is bubbling at the edges