Vegan Cottage Pie with Sweet Potato

Ingredients 

• 1 medium onion, finely chopped

•  2 medium carrots, peeled, finely chopped

• A tin of Lentils

•  2 teaspoons Vegan Worcestershire sauce

•  2 tablespoons tomato paste

•  400g can crushed tomatoes

•  1 teaspoon dried mixed herbs

•  2/3 cup frozen peas

•  400g  sweet potato, peeled and chopped, and 200g white potato

•  1/4 cup Oat milk

•  20g Flora butter

The How to Bit 

• • • 1. Heat oil in a large saucepan over medium heat. Add onion, carrot and celery. Cook, stirring, for 3 to 4 minutes or until onion has softened. Add the Lentils Cook, stirring with a wooden spoon until cooked - using tinned it cooks quite quickly 

      2. Add Worcestershire sauce, tomato paste, tomato, and herbs. Bring to the boil. Reduce heat to low. Simmer for 20 to 25 minutes or until thickened. Stir in peas. Preheat oven to 180°C/160°C fan-forced.

      3. Meanwhile, cook the sweet potato and potato in a saucepan of boiling water for 8 minutes or until just tender. Drain. Return to pan. Add milk and butter. Mash until smooth. Spoon beef mixture into a 5cm-deep, 6-cup-capacity ovenproof dish. Top with potato mixture. Bake for 30 to 35 minutes or until golden. Serve.