Lentil and tomato pie with golden mash

1 Heat oven to 180°C.

2 In a heavy-based pot, cook kumara, pumpkin, potatoes and parsnip in boiling water for 12-15 minutes. Drain, add spread then mash. Set aside.

3 Spray a non-stick pan with oil and stir-fry garlic and onion for 4-5 minutes.

4 Add herbs, lentils, tomatoes, water and mixed vegetables. Simmer on a low heat for 5 minutes.

5 Pour lentil mixture into an ovenproof dish, top with root vegetable mash and bake for 15 minutes until topping is golden brown.

6 Serve with beans.