Vegetarian shepherd's pie with sweet potato topping

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• Olive oil1 tbsp
• OnionHalved and sliced1
• CarrotsCut into sugar-cube pieces2
• ThymeChopped2 tbsp
• Red wine200 ml
• Chopped tomatoes (canned)400 g
• Vegetable stock cubes2
• Green lentils (canned)410 g
• Sweet potatoesPeeled, cut into chunks950 g
• Butter25 g
• Mature cheddar (vegetarian)Grated85 g

1. 1

   Warm 1 tbsp of olive oil in a pan. Halve and slice 1 large onion, then fry it until golden.

2. 2

   Cut 2 large carrots into pieces about the size of sugar cubes and add them to the pan, together with most of the 2 tbsp of chopped thyme; save a pinch of thyme for later.

3. 3

   Add 200ml of red wine, 150ml of water and a 400g can of chopped tomatoes. Add 2 vegetable stock cubes (crumbled), then leave to bubble gently for 10 mins.

4. 4

   Stir in the 410g can of green lentils, liquid included, put the lid on and simmer for a further 10 mins, until the carrots retain a little bite and the lentils have turned pulpy.

5. 5

   Meanwhile, cut 950g sweet potatoes into chunks and boil for 15 mins, or until soft. Drain thoroughly, then mash with the butter (25g) and season to taste.

6. 6

   Transfer the lentil mixture to a pie dish, cover with the mash, then scatter over the thyme that is left and 85g of vegetarian mature cheddar, grated. At this stage the pie can be covered and kept in the fridge for 2 days, or put in the freezer for up to a month.

7. 7

   Set the oven to 190°C (170°C fan). Bake for 20 mins if cooking straight away, or 40 mins if the pie has been chilled, until golden and piping hot throughout. Serve with broccoli.