Instructions

1. Put the red lentils in a bowl of cold water, set aside to soak.
2. Peel the sweet potatoes, then cut them into small chunks and put them in a pan of cold water. Bring to the boil and cook for 10-15 minutes until soft. Drain, then mash with a potato masher. Set aside.
3. Meanwhile, finely chop the onion, garlic, carrots and red pepper.
4. Heat the oil in a frying pan and sauté the onion for 5 minutes, then add the garlic, red pepper and carrot. Cook for another 5 minutes.
5. Add the herbs, chipotle paste and tomato purée. Stir in the chopped tomatoes. Drain and rinse the lentils, add to the stew together with the black beans. Add enough water to cover well. Add the stock pot, bring to the boil, then gently simmer for 20 mins. You should get a thick, silky stew.
6. The above can be done ahead. Keep the mash and the stew refrigerated.
7. When you’re ready to bake the pie, preheat the oven to 180C.
8. Mix the chopped coriander in the stew, then transfer it into a deep baking dish or divide between 4 individual ovenproof dishes. Drizzle with lime juice.
9. Season the sweet potato mash with salt &pepper, add the lime zest and some lime juice.
10. Spoon the mash on top of the vegetables. Using a fork, spread it out evenly, then make some marks on the top. If using grated vegan cheese, scatter it on the top.
11. Cook in the oven for 25 mins.
12. Serve warm.