How to make it
Boil potato and simmer for 15 minutes until tender. Drain and retain the cooking water then mash with the Sriracha Mayo.
Heat the oven to 200C/180C fan/gas 6. Heat the oil. Add the onion and cook over a medium low heat for 3-4 minutes, stirring until softened.
Stir in the minced beef, breaking it up with a wooden spoon and cook for 3 minutes, stirring until it is no longer pink.
Stir in Lee Kum Kee (Professional) Gluten Free Oyster Sauce , the carrots and garlic, and cook for further 3 minutes.
Add the lentils, tomato puree, thyme and 250ml water from the boiled potatoes. Stir well and simmer, covered for 10 minutes then tip into an ovenproof dish.
Top with the mashed potato and bake for 30 minutes.