lentil and soya cottage pot pie

Serves: 2

Ingredients:
1 tablespoon olive oil
1/3 cup sliced leek
1/3 cup diced carrot
¼ cup sliced celery
1 teaspoon minced garlic
2 thyme sprigs
1 teaspoon minced red chillies
1 teaspoon tomato paste
1 tin crushed tomatoes
½ cup vegetable stock
¼ cup boiled red split lentils
¼ cup soya mince
½ cup canned black beans, drained
1 cup boiled sweet potato
2 tablespoons butter
1 teaspoon salt
1 teaspoon black pepper
60g grated baby marrow
2 tablespoons grated cheddar cheese
1 tablespoon spring onion, snipped

Method:
preheat oven to 200°c. heat olive oil over medium heat and add leeks, carrot and celery and pan-fry until softened.
add garlic, thyme and red chillies and pan-fry for 2 minutes.
mix in tomato paste, tomatoes, stock, lentils, soya and black beans. simmer until lentils are tender. set aside.
mash the sweet potatoes, butter, salt and pepper. mix in the baby marrow and cheddar cheese.