Peel, cut up and put on to boil 200g potatoes. Meanwhile, dice a small onion, a carrot and a stick of celery and cook gently in a non-stick pan with 2 teaspoons olive oil. Stir regularly and after 7 – 8 min, stir in 200g canned, brown lentils. Allow to simmer until potatoes are cooked, adding a little made up vegan stock if it gets dry. Drain potatoes and mash with a little almond milk and black pepper. Pile the lentil mix into a small oven-proof dish and top with the mash. Sprinkle over 30g grated cheddar or vegan cheddar. Flash under a hot grill to brown the potato and serve with a lots of steamed green beans or broccoli on the side.