INGREDIENTS

50ml olive oil

1 large onion, peeled and chopped

2 garlic cloves, peeled and chopped

1 leek, chopped

2 celery stalks, chopped

1 carrot, chopped into small chunks

1tsp smoked paprika

1tsp ground cinnamon

400g tin kidney beans

400g tin cannellini beans

400g tin chickpeas

150g dried red lentils

400g tin chopped tomatoes

300ml veggie stock

2 bay leaves

Sea salt and freshly ground black pepper

1tbsp tamari

2sp dried thyme

A handful of parsley leaves

For the mashed potato topping

350g potatoes, peeled and chopped

400g sweet potatoes, peeled and chopped

Sea salt and freshly ground black pepper

50ml plant-based milk

50ml olive oil

METHOD

First, make the mash. Bring a large saucepan of water to the boil.

Add all the potatoes and a pinch of salt and cook for 20 minutes until soft.

While the potatoes are cooking, heat the olive oil in another large saucepan set over a medium heat.

Fry the onion and garlic for 2 minutes, until starting to soften.

Add the leek, celery and carrot and continue cooking on a low heat for about five minutes, until they soften.

Add the paprika, cinnamon, beans, chickpeas, lentils and chopped tomatoes. Give it a really good stir, then add the stock and bay leaves. Season with salt and pepper and simmer on low for 15 minutes, until the lentils are soft. (Add a little extra water if it’s starting to look too thick – it should have the consistency of a shepherd’s pie filling.)

Heat the oven to 180 ̊C.

Drain the spuds and mash them with a little plant-based milk and olive oil, and season with salt and pepper.

Stir the tamari, thyme and parsley through the mixture and spoon it into a large pie dish (remove the bay leaf if you can find it!).

Spread it out evenly and top with the mash. Run a fork through the mash and bake for 35–40 minutes, until the edges of the mash are crispy.

You can make the mashed topping with any root veg like carrots or parsnips, or try it with cauliflower.

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