Step 1

Preheat the oven to 190°C.

Step 2

Rinse and drain lentils and combine with carrot, peas and tomato passata in a saucepan over medium heat. Season with salt and pepper.

Step 3

Bring to the boil then reduce to a simmer for 20 minutes. Add a little water if mix thickens too much.

Step 4

Meanwhile, boil the sweet potato in a saucepan until tender. Drain and mash.

Step 5

Place the lentil mix in an ovenproof dish and top with mashed sweet potato. Sprinkle over grated cheese and bake for 15 minutes or until cheese has melted and is golden.