Preheat the oven to 190C/170C fan/gas 5.
Heat the olive oil in a pan, then fry the onion until golden.
Add the carrots, and most of the chopped thyme, reserving a small amount
Pour in the red wine, water, and chopped tomatoes, then add the stock cubes and simmer for 10 mins.
Add the lentils, including the juice, cover and simmer for approx.10 mins
Boil the sweet potatoes for approx 15 minutes, until tender, drain well, then mash with the butter and season to taste.
Put the lentil mixture into a pie dish, add the mash on top,then sprinkle over the vegan cheese and the remaining thyme.
Put in the oven and cook for approx. 30 minutes until the top is brown and bubbling. Serve with green cabbage or brocolli