Method
- Preheat oven to 220C / 425F / Gas Mark 7.
- Boil potato until tender, drain and mash
- Put olive oil in pan and cook onion and garlic until onion softens.
- Add tomatoes, stock cube, tomato puree wine lentils and carrot to 500 ml water.
- Bring to the boil reduce the heat and simmer uncovered for about 15 minutes stirring occasionally.
- Add Worcestershire sauce and coriander and stir through.
- Spoon mixture into a shallow 1-litre ovenproof dish and spread potato mash on top.
- Bake uncovered for about 15 minutes until top is well browned.
- Serve with seasonal greens.