b'MethodPreheat oven to 200C/Gas Mark 6.Put the potatoes into a large pan, cover with cold water, bring to the boiland cook for 15 minutes or until soft. Drain potatoes and return to the pan.Add the butter, season with salt and pepper and mash the potatoes up intoa nice smooth, thick mash. Pour the oil into a frying pan and fry the onions until they start to turn translucent. Add the garlic and thyme leaves and fry until youve released the aromas. Add the carrots and the celery to the pan and stir everything round constantly until theyre sweating and getting soft. Add the sun dried tomatoes (if using) and mushrooms and stir them round until the mushrooms are beginning to sweat. Pour the balsamic vinegar, tomato puree, red wine and vegetable stock into the pan and simmer for 10 minutes.Pour the chickpeas and lentils into the pan and stir them round so theyre well covered by the juices of the rest of the mixture and simmer on a low heat for 10-15 minutes until its well thickened. Fold the parsley, lemon juice and the peas into the mixture. Season with salt and pepper.Pour the mixture into a baking dish and smooth it out across the bottom. Spread the mashedTOP TIPpotato over the top of the filling mixture andLeftover wine or beer score the whole top with a fork. Sprinklecan be frozen in ice the breadcrumbs, rosemary and lemoncube trays and popped zest over the top of the mashed potato top,out into stews and drizzle with olive oil and bake for 15 minutescasseroles when or until the top is golden brown. cooking.Serve up with steamed greens.39'