Nutritional Information

Calculated based on standard values with available measurements and may therefore not be accurate.

Nutritional information not available.

Instructions

1. Step 1

   Warm up 1 tablespoon of olive oil in a frying pan, then cook 1 large onion, halved and sliced, until it turns golden.

2. Step 2

   Incorporate 2 large carrots, chopped into pieces the size of sugar cubes, along with most of the 2 tbsp of chopped thyme, saving a small amount for later.

3. Step 3

   Add 200ml of red wine, 150ml of water, and 400g of chopped tomatoes. Crumble in two vegetable stock cubes and let it simmer for 10 minutes.

4. Step 4

   Add a 410g can of green lentils, liquid included, cover the pot, and simmer for another 10 minutes until the carrots are slightly firm and the lentils have softened.

5. Step 5

   In the meantime, boil 950g of sweet potatoes cut into chunks for 15 minutes until tender, then drain thoroughly and mash with 25g of butter. Season according to taste.

6. Step 6

   Spoon the lentil mixture into a pie dish, layer the mash on top, and then top with 85g of grated vegetarian mature cheddar and the rest of the thyme. At this stage, the pie can be covered and refrigerated for 2 days, or frozen for up to a month.

7. Step 7

   Preheat the oven to 190C/170C fan/gas 5. Bake for 20 minutes if cooking immediately, or for 40 minutes if starting from chilled, until golden and thoroughly heated. Accompany with broccoli.