Ingredients
1.5 kg sweet potato
1 tblspn olive oil
1 small onion, diced
1-2 cloves garlic, crushed
½ cup dried green lentils (or 150g lean mince)
1 medium carrot, diced
2 ½ cups vegetable stock
1 x 400g can crushed tomatoes
1 ½ tblspns tomato paste
½ cup each peas and corn (fresh or frozen)
Small handful of fresh herbs of your choice
½ cup grated cheddar cheese
Sea salt & freshly ground black pepper

Directions
Pre-heat oven to 180 degrees centigrade. Peel and cut sweet potato into large chunks. Steam for 10 minutes, or until tender. Mash to a smooth consistency, season with salt and pepper, then set aside. Warm the oil in a large saucepan over medium heat and gently fry the onion and garlic until onion softens. Add the lentils (or mince) and carrot and fry gently until carrot begins to soften. Add the stock, tomatoes, tomato paste and bring to the boil. Reduce heat to medium-low and simmer for 30 minutes. Add the peas and corn and continue to simmer 10 minutes until thick. Stir in the herbs and transfer to a large ovenproof dish. Cover with mashed sweet potato and sprinkle with cheese. Bake for 15 minutes or until the top is golden.

Ingredients

3 cloves garlic, crushed

2 leeks, finely chopped

1 cup celery & leaves, finely chopped

1 ¼ cups vegetable stock

2 kg tomatoes, peeled, seeded and roughly chopped

2 tablespoons pure tomato paste

3 teaspoons fresh basil, finely chopped

Black pepper to taste

Directions

1. In a large saucepan add garlic, leeks, celery and ¼ cup vegetable stock.

2. Simmer for 10 minutes.

3. Add tomatoes and remaining stock.

4. Simmer for 20 minutes.

5. Add tomato paste, basil and season with pepper.

6. Simmer for a further 10 minutes and serve.