ASDA part of the Wal-Mart family

• 2tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 550g pack Asda frozen carrot and swede julienne, thawed
• Handful chopped Asda fresh parsley
• Leaves from 2 sprigs Asda fresh rosemary, finely chopped
• 125g red split lentils
• 300g can Asda cannellini beans, rinsed and drained
• 300g can Asda black eye beans, rinsed and drained
• 200g cherry tomatoes, chopped
• 750ml boiling vegetable stock
• 900g potatoes, peeled and chopped
• 2tbsp milk
• Large knob of butter
• 150g Cheddar, grated

1 Preheat the oven to 180C/ Gas 4. Heat the oil in a large heavy-based pan. Fry the onion and garlic gently for 5 minutes, until soft. Add the carrot and swede julienne and cook for 3 minutes. Then add the parsley, rosemary, lentils, beans and tomatoes, and stir together.

2 Add the stock, bring up to a simmer and cook for 20 minutes, until the lentils are soft. Spoon into a buttered ovenproof dish.

3 Meanwhile, boil the potatoes for 15 minutes, until tender. Drain and return to the pan. Over a gentle heat, add milk, butter and all but a handful of the cheese, and mash until smooth.

4 Spread the mashed potato over the bean mixture, sprinkle with the remaining cheese and bake for 20 to 25 minutes, until golden.