2 diced onions
2 carrots diced into small cubes
2 sticks celery diced into small cubes
250g dried red lentils
1 tin tomatoes or 2/3 jar passata
1 tbsp sun-dried tomato paste
500ml stock (veg or chicken)
Salt and black pepper
6-8 tbs frozen peas
1Kg floury potatoes cut into roast potato size pieces
500g sweet potatoes cut into roast potato size pieces
Grated hard cheese like cheddar (optional)
Warm the olive oil in the green Le Creuset on 6 and add the onion, carrot and celery with a large pinch of salt and fry until soft. Once soft add the tomato paste, tinned tomatoes (or passata) and stir well and then add the stock and lentils and stir again, turn the heat down to 5 and add the lid. Keep checking every few minutes and add more water if necessary (it can get dry).
Preheat the oven to 185C (fan) if cooking immediately.
Boil the potatoes while the sauce is cooking and drain and allow the steam to evaporate. Mash well with enough milk to make a smooth mash and season well with salt and pepper.
Check the lentils are cooked, add the frozen peas and season the mix well then smooth down. Ideally allow to cool so it forms a hard base for the mash but not essential.
Add the mash in dollops to the top and carefully smooth down and then fork over. If using the grated cheese sprinkle over the top.
Bake for 30 mins until the top is golden and allow to stand for 5 mins before serving with any green veg.