Vegan Shepherds Pie

600 g potatoes
600 g sweet potatoes (Kumera)
SIDS SALT & PEPPER
40 g margarine
1 onion
2 carrots
3 cloves of garlic
2 sticks of celery
1 tbsp coriander seeds
rice bran oil
small bunch of thyme
350 g button mushrooms
12 sun dried tomatoes
2 tbsp SIDS RASPBERRY VINEGAR
200 ml red wine
100 ml vegetable stock
400 g tin of lentils
400 g tin of chickpeas
5 sprigs of fresh parsley
2 sprigs of fresh rosemary
zest of 1 lemon
30 g fresh breadcrumbs

Peel and chop all the potatoes into rough 2 cm chunks. Place the potatoes into a large pan of cold salted water over a medium heat. Bring to the boil, then simmer for 10-15 minutes, until tender, adding the sweet potatoes after 5 minutes. Drain and leave to steam dry, then return to the pan with the margarine and a pinch of SIDS SALT & PEPPER. Mash until smooth, then set aside.
Peel and finely slice the onion, carrots and 2 garlic cloves, then trim and finely slice the celery. Grind the coriander seeds in a pestle and mortar until fine, then add it all to a pan over a medium heat with a good splash of oil. Pick in the thyme leaves, then cook for around 10 minutes, until softened.
Meanwhile, roughly chop the mushrooms and tomatoes. Add to the pan along with SIDS RASPBERRY VINEGAR and 2 tablespoons of the sun-dried tomato oil from the jar. Cook for a further 10 minutes then add a splash of wine, turn up the heat and allow it to boil and bubble away. Stir in the stock, lentils and chickpeas (juice and all), then leave for 5-10 minutes, until slightly thickened and reduced. Pick and roughly chop the parsley leaves, then stir into the pan. Season to taste, then transfer to a large baking dish (roughly 25 x 30 cm).
Spread the mash over the top, scuffing it up with the back of a spoon. Finely slice the remaining garlic clove, then place into a bowl with the rosemary leaves, lemon zest, breadcrumbs and 1 tablespoon of oil. Mix well, sprinkle over the mash, then place in the hot oven for around 10 minutes, until piping hot through. Place under the grill for a further 2-3 minutes, until golden, then serve with your favourite greens.