Bean & lentil shepherds pie

INGREDIENTS:

• 1 can of mixed beans.

• 1 can of chopped tomatoes.

• 100g red lentils (rinsed).

• 1 red or white onion, finely chopped.

• 2 large carrots – sliced into thick rounds.

• ½ butternut squash – cubed.

• ½ pint vegetable stock or Bouillon.

• 2 cloves of garlic – finely chopped or crushed.

• 1 large dash of red wine (optional).

• 3 sweet potatoes – cubed.

METHOD:

• Pre-heat oven to 180°.

• Fry the onion in a large pan. Add all ingredients apart from the sweet potatoes into a large pan, stir well, cover and allow to simmer for about 20 mins.

• When the 20 mins is up, cover the sweet potatoes in boiling water in a large pan and allow both pans to simmer for 10 mins.

• Drain the sweet potatoes and mash. Given their consistency, they won’t need milk or butter. Just a note here – you can use a mixture of sweet potato and normal white potato if you wish.

• Spoon the beany mixture into a large casserole dish and then cover with the mashed sweet potato – you can sprinkle grated cheese on top if you wish.

• Put into a preheated oven (gas mark 5) for 30-40 mins (when the top of the pie starts to crisp at edges).

• Serve with steamed green beans and cauliflower.