Ingredients

• 1 tsp olive oil
• 1 red onion, chopped
• 200g carrots, finely diced
• 1 stick celery, finely diced
• 2 garlic cloves, finely diced
• 250g chestnut mushrooms, chopped
• 400g can Chopped Tomatoes
• 1 tbsp tomato puree
• 1 tsp dried thyme
• 400g can  Green Lentils, drained and rinsed
• 300g sweet potato (peeled weight), cut into even-size pieces
• 300g potato (peeled weight), cut into even-size pieces
• 1 tbsp reduced-fat creme fraiche
• 100ml water if the mixture is a bit dry
• dash of Henderson's Relish
• 1/2 tsp of balsamic vinegar
• 2 tsp Marigold vegetable stock powder
• salt and black pepper, to taste

 Method

1. Preheat the oven to 200C
2. Heat the oil in a pan and cook the onion and garlic over a medium heat until soft.
3. Add the carrots and celery, and stir well. Cover and cook over a low heat, stirring occasionally, for 5 minutes.
4. Add the mushrooms and cook, stirring occasionally, until the juices run.
5. Increase the heat and cook, stirring often, until the juices evaporate.
6. Add the tomatoes, tomato puree, thyme and lentils, Henderson's, balsamic vinegar, stock powder, and the water if needed. Simmer, stirring occasionally with a spoon, for 15 minutes.
7. Transfer the mixture to a baking dish.
8. Cook the sweet potatoes and potatoes until tender.
9. Drain and mash with the creme fraiche.
10. Put on top of the mushroom and lentil mixture.
11.  Bake for 20-30 minutes.