Slice up swede, sweet potato or white potato and place in a large pot and fill with water until they’re just covered. Bring to a low boil, cover and simmer for 20-30 minutes or until they slide off a knife very easily.

Once cooked, drain, add back to the pot to mash until smooth. Add desired amount of vegan butter (approx. 2 tbsp) and season with pepper to taste. Loosely cover and set aside.

While swede/ sweet potato or white potato is cooking, preheat oven to 218 oc and lightly grease a baking dish.

In a large saucepan over medium heat, sauté onions, garlic amd mushrooms in 3 tbsp of vegetable stock until lightly browned and caramelized – about 5 minutes. Add more stock if pan dries out.

Then add lentils, rest of stock, pepper and thyme, tomato puree and marmite and stir, let simmer for 15 minutes.

In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavours together.

Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with the mash. Smooth down with a spoon or fork and season with another crack of pepper and a little sprinkle of grated cheese (if using).

Bake for 20 minutes or until starts to brown on top.