Сottage pie.

From Lorraine Pascale:
SERVES 6
spray oil
2 leeks, finely chopped
2 big garlic cloves, finely chopped
4 carrots, finely chopped
300g (11oz) chestnut mushrooms, roughly chopped
1 x 400g tin of green or Puy lentils, drained
1 x 400g tin of kidney beans, drained
1 x 400g tin of chopped tomatoes
150ml (5fl oz) vegetable stock
1 glass of Marsala, dry sherry or red wine
5 large sage leaves, roughly chopped
leaves from 3 sprigs of fresh rosemary, finely chopped
1 tsp chilli flakes (optional)
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp caster sugar (optional)
1 tbsp finely grated Parmesan (optional)
salt and freshly ground black pepper

MASH
2 medium sweet potatoes about 500g (18oz) total,
peeled and cut into 2cm (3⁄4 in) chunks
2 medium potatoes about 500g (18oz) total, peeled and cut into 1cm (1⁄2 in) chunks
1 parsnip, peeled and cut into 1cm (1⁄2 in) chunks
2 tbsp unsalted butter
salt and freshly ground black pepper

TO SERVE
crisp green salad

● Spray a little oil in a large pan and set over a medium heat. Add the leeks and cook gently for 5 minutes until it begins to soften. Then add the garlic and cook for a further minute. Next add the carrots, mushrooms, lentils, kidney beans, tomatoes, stock, Marsala (dry sherry or red wine), sage, rosemary and chilli flakes (if using). Whack up the heat and let it bubble away for 20 minutes while you make the mash.
● Preheat the oven to 200C (fan 180C), 400F, gas mark 6.
● Bring a large pan of water to the boil (no need to add salt). Add the sweet potato, potato and parsnip and cook for about 15 minutes or until everything is nice and soft. Then drain well and return to the pan. Add the butter, season well with salt and pepper, then mash until smooth and keep warm.
● Once the pie filling mixture has had its time, add the Worcestershire sauce, soy sauce and sugar, if using. Let it bubble away for a further minute or two. If the sauce is too thick, add a little water, but if you think the sauce is too thin, then let it bubble away for a little longer. Taste it and adjust the seasoning to your liking.
● Once the pie filling is ready, tip it into a 2.5 litre-3 litre
(41⁄2 pt-51⁄4 pt) baking dish, measuring 25.5cm (101⁄2 in) square and 6cm (21⁄2 in) deep, and then spoon the mash over the top, spreading it out evenly, fluffing it up in places with a fork so that bits of it crisp up during baking. Sprinkle the Parmesan over, if using, and then bake for 20 minutes or until the mash starts to go a little crispy.
● Once baked, remove from the oven and serve straight away with a crisp green salad.