Lentil and bean shepherdess pie

Ingredients: (serves 6)
Olive oil
1 tin adzuki beans, drained
1 tin borlotti beans, drained
1 tin green lentils
100g red lentils
2 carrots, scraped and diced
1-2 onions, peeled and chopped
1 tsp thyme
1 tsp marmite
2 tsp brown sauce
3 tbsp tomato puree
500ml veg stock
200g frozen peas
Salt and pepper to taste

For the mash:
Around 8 medium potatoes (Maris Piper or similar)
Vegan spread
Soya milk (optional)

Method:
Peel and chop the potatoes, add in a large pan with boiling water. Cook for approximately 18-20 minutes, until potatoes are tender.

Meanwhile, add a splash of oil into a large pan. Add the chopped onion and carrots over a med-low heat, stirring often cook until the carrots begin to soften.
Preheat your oven to 200c
Drain all the tinned beans/lentils and add into the carrot and onion mix, along with the herbs, dried red lentils, stock, tomato puree, sauce and marmite. Mix everything well. Bring to the boil, then simmer for 15 minutes until red lentils are cooked. Add water if the mixture becomes too dry. Check the seasoning and add more if necessary.
Add in the frozen peas, and continue to cook for 3 minutes. Turn off the heat, and put to one side.
Drain potatoes and allow to stand for a couple of minutes. Mash with a knob of vegan spread, and a splash of soya milk if using.
Transfer the bean mix to a large oven proof dish, in a nice thick layer. Any spare can be frozen for use at a later date.
Top the mixture with mash, fork over roughly, and put in the oven for 15 minutes until the top begins to brown.

Serve with any veg of your choosing.