My hubby picked up a pack of Meat Free Mince by Meatless Farm in the supermarket the other day and it's been sat in the fridge waiting to be used. Today I had both little dudes at home for homeschooling and asking every two minutes for snack, so I needed a nutritious but stodgy lunch to fill them up so they would lay off the fruitbowl/biscuit jar for a bit!

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I decided to use what I had in the fridge for this vegan cottage pie-type dish. Normally I would use just white potatoes (and add vegan cheese before popping in the oven) but I had some lovely fresh sweet potatoes which have so many incredible health benefits so ended up using those in the mash too.

Ingredients

• 1 tbsp olive oil
• 1/2 onion, finely chopped
• 1 carrot, finely chopped
• 1 leek, chopped
• 1 cup of red lentils

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• 1 pack of Meatless Farm Meat Free Mince.
• 1 clove garlic, crushed
• 1 tbsp tomato purée
• 400g can chopped tomatoes
• 1 tsp dried thyme
• 350ml vegetable stock, made with 1/2 stock cube
• 2 medium sweet potatoes
• 3 small white potatoes

Method

• Heat the oil in a large pan over a medium heat
• Add the onion, carrot, leek and meat free mince, and cook for 8-10 mins, until softened

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• Add the garlic and cook for a further minute, then add the tomato purée, chopped tomatoes and thyme
• Stir in the lentils and vegetable stock, then simmer for 25-30 mins, stirring occasionally, until the mixture is reduced and creamy
• Season to taste

• Peel and cut the sweet and white potatoes into 2-3cm chunks and pop into a pan of lighted salted boiled water and simmer for 15-20 minutes. A knife tip inserted into a potato should meet no resistance; if the potato clings to the knife, the potatoes need to cook longer. When potatoes are done, remove from heat and drain immediately. Pop back into the pan and mash.

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• Meanwhile, preheat the oven to 220°C/fan 200°C/Gas 7
• Pour the lentil mixture into an ovenproof dish and spread out evenly
• Top with the mash and bake for 10-15 mins, until crisp and golden
• Serve with greens.