Vegetable shepherd's pie

1 ½ kg sweet potato, peeled and chopped

1 tbs olive oil

1 red onion, sliced

1 leek, sliced

1 stalk celery, sliced

2 carrots, diced

1 cup red or brown lentils, rinsed

1 cup water

1 ½ cups vegetable stock

425g can chopped tomatoes

2 tbs tomato paste

1 tsp soy sauce

½ cup frozen peas

½ cup frozen corn kernels

½ cup parsley, chopped

salt and pepper to season

½ cup parmesan cheese

1 tsp sesame seeds

Heat oven to 200°C. Steam the sweet potato for 20 minutes or until tender. Mash to preferred consistency and season to taste.
While the sweet potato is steaming heat oil in large frypan and saute onion, leek, carrot and celery until onion is soft.
Add the lentils, water, stock, tomato paste, tomatoes, soy sauce and bring to the boil. Cover, reduce heat and simmer for 20 minutes. Remove the lid and simmer for a further 10 minutes until thick. Stir through peas, corn and parsley and season with salt and pepper to taste.
Place the vegetable and lentil mix into an ovenproof dish and cover with the mashed sweet potato. Sprinkle with the parmesan cheese and sesame seeds and bake for 20 minutes until golden brown.