A vegetarian option but equally you can substitute the lentils for lamb

Ingredients – serves 4

500 grams sweet potato
1 white onion
1 carrot
1 can of chopped tomatoes
1 cup of mushrooms
150ml red wine
400ml can of lentils, drained
Cheese (optional)
Butter
Herbes de Provence or other dried mixed herbs
Stock cube

Chop everything into fairly small chunks. Fry the onion in the butter for 5 minutes. Add the carrots, mushrooms, a teaspoon of herbs, the wine and the stock cube. Simmer for 10 minutes then add the lentils and tomatoes, and cook that all for another 10 minutes.

In a separate pan, add the sweet potato and bring to the boil from cold then drain and mash after 20 minutes. During the mashing, add butter and salt to taste.

Once both pans are ready, spoon the lentil mix into a nice serving bowl, top with the potato and then grate cheese over the top if required.