Heat half of the olive oil in a large pan over a medium heat and cook the onions for 2 mins. Add the beef mince, turn up the heat to medium-high and cook for 5 mins, stirring occasionally until the meat is browned.

Add the carrots and garlic, and cook for 2 mins. Stir in the stock cubes and 750ml boiled water (if cooking for 4). Bring to the boil, then stir in the lentils and brown sauce. Cover, reduce the heat and simmer gently for 20-30 mins until the filling is tender and thickened – remove the lid halfway through the cooking time if the mixture needs to reduce more.

Meanwhile, cook the sweet potatoes in a large pan of boiling water until tender. Drain and mash until smooth. Beat in the remaining olive oil and the spring onions. Heat a large saute pan and add a little oil or butter. When hot, add the shredded cabbage and cook until tender. A splash of water will help speed up the cook time. Season with salt and pepper.

Heat the grill to high. Spoon the filling into the base of an ovenproof dish and top with the sweet potato mash. Slide under the grill for 5 mins until browned in spots, then divide between plates and serve with brown sauce and the cooked cabbage