>> source: https://www.bbcgoodfood.com/recipes/veggie-shepherds-pie-sweet-potato-mash
>> servings: 4
>> time: 1 hour

== Filling ==

Heat @olive oil{1%tbsp} in a #frying pan{}, then fry @large onion{1} halved and sliced until golden.

Add @large carrots{2} (500g total) cut into sugar-cube size pieces and most of the @thyme{2%tbsp} chopped, reserving a sprinkling for later.

Pour in @red wine{200%ml}, 150ml water and @chopped tomatoes{400%g} (one can), then crumble in @vegetable stock cubes{2} and simmer for ~{10%minutes}.

Tip in @green lentils{410%g} (one can) including the juice, then cover and simmer for another ~{10%minutes} until the carrots still have a bit of bite and the lentils are pulpy.

== Sweet Potato Mash ==

Meanwhile, boil @sweet potatoes{950%g} peeled and cut into chunks for ~{15%minutes} until tender. Drain well, then mash with @butter{25%g} and season to taste.

== Assembly ==

Pile the lentil mixture into a #pie dish{}, spoon the mash on top, then sprinkle over @vegetarian mature cheddar{85%g} grated and the remaining thyme.

Heat #oven{} to 190°C/170°C fan/gas 5. Cook for ~{20%minutes} if cooking straight away, or ~{40%minutes} from chilled, until golden and hot all the way through. Serve with broccoli.