Peel and chop your sweet potatoes into cubes, add to saucepan, add water and leave to boil
When your sweet potatoes have softened drain, season with salt and pepper, mash & set aside
Set oven to 200∞Celcius (fan assisted)
Chop your onions & carrots (finely cube)
Crush your garlic
In a frying pan heat your olive oil
Add your onions and garlic and fry until browned
Add your carrots and stir in your tomato puree
Reduce the heat, add your coriander, paprika and chilli flakes & stir
Add your lentils & red kidney beans to the pan and stir until softened
Transfer mixture to a casserole dish and top with the mashed sweet potato (use a fork to spread)
Bake for 15-20 minutes (or when your sweet potato has lightly browned)
13) Boil frozen fresh or frozen peas and serve on the side (these can also be added to the pie if you prefer)
14) Your pie stores really well in the refrigerator for 3-4 days and can also be frozen to enjoy later also, enjoy!