Ingredients

For the filling

  • 1 tbsp oil
  • 1 leek, trimmed, finely chopped
  • 2 carrots, finely chopped
  • 1 large garlic clove, finely chopped
  • 3 fresh sage leaves, roughly chopped
  • 3 sprigs fresh thyme, leaves only, finely chopped
  • 1 x 400g tin green or Puy lentils, drained
  • 1 x 400g tin chopped tomatoes
  • 200ml/7fl oz vegetable stock
  • 200ml/7fl oz red wine (optional)
  • 1 tbsp Worcestershire sauce (or vegetarian alternative)
  • 1 tbsp soy sauce
  • 1 tsp chilli flakes (optional)
  • 1 tsp caster sugar (optional)
  • salt and freshly ground black pepper

For the topping

  • 2 sweet potatoes or 1 swede (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
  • 2 floury potatoes (about 500g/1lb 2oz in total), peeled and cut into 2cm/¾in chunks
  • knob of unsalted butter
  • salt and freshly ground black pepper
  • 1 tbsp finely grated parmesan (optional)