Nothing like a bit of English farmhouse cooking!
Preheat oven to 200 degrees.
Cook split red lentils in a small pan according to instructions (around 75-120g).
Boil potatoes, ready for mashing.
Brown beef mince, then add onion, garlic, celery and carrot.
Add 2 tbsp sun-dried tomato pesto, 260g tomato passata and 1 tbsp thyme. Simmer for 15 mins.
Stir in the lentils, once cooked, including the water they were cooked in.
Crumble a beef stock cube into the mix.
Season then transfer to a baking dish.
Mash the potatoes (use 100g butter and 125ml milk and 2 egg yolks to make it really creamy) then spread them over the mince mix.
Grate cheese on the top and bake in the oven until the cheese turns golden brown.