vegan sheperds pie

1 1/2C vegies finely chopped (green beans, mushrooms, kale, eggplant, tomatoes onions)
1 cup cooked green of brown lentils
1 bay leaf
1/2 tsp thyme
1/2 tsp cumin seeds
squeeze of lemon juice
1 T tomato paste
handful of finely chopped fresh parsley
2T ground pumpkin seeds
125g sweet potato
1/4 C polenta

steam sweet potato. simmer polenta with 1/4- 1/2 C water for 5 mins. mash potato and stir through polenta. cook vegies, lentils, tomato paste, herbs and lemon with 1/2 C water, covered over medium heat for 10mins. remove from heat and stir through pumpkin seeds. spoon vegie mixture into a bowl and top with sweet potato mix. blend 2 separate parts for younger babies. this will probably do more than one serve so just eat the rest yourself or freeze the rest - of course you can increase the amounts so it is enough for the family. you may want to spoon the parts into an oven dish and bake to brown the top but i find it is fine without baking.