Hearty Bean and Lentil Pie

Peel and cut the sweet potatoes into small chunks. Place them in a large saucepan, cover with water and bring to the boil. Simmer for 12–15 minutes, or until you can pierce easily with a fork. 

Drain the potatoes and set them aside.

Using the same saucepan, add the onion and carrots with a small splash of water or a little oil. Cook for 3-5 minutes until softened.  

Add the red lentils, chopped tomatoes, tomato purée, dried mixed herbs, black pepper, salt, paprika, stock cube, and water. Stir thoroughly.  

Bring to the boil, then reduce the heat and simmer for 20–25 minutes, stirring regularly. 

The lentils should become soft, and the mixture should thicken considerably. If the mixture looks dry, add a small amount of water in increments and stir.  

Stir in the kidney beans and cook for a further 5-10 minutes. The finished filling should be thick and spoonable, rather than runny. 

Meanwhile, mash the cooked sweet potatoes while they’re still warm. Gradually add the milk, mixing as you go. Add only as much as needed to achieve a thick, creamy mash that holds its shape. Stir in the vegetable spread and some black pepper if using. 

Spoon the lentil and bean filling into the saucepan and carefully spread the sweet potato mash evenly over the top. 

Cover with the lid and place over very low heat for 3–5 minutes, until the topping is hot. Alternatively, serve immediately if both components are already hot.