Peel and roughly chop the sweet potato and carrot and boil in salted water for approximately 20 minutes or until soft enough to mash

Meanwhile, finely dice the chilli, making sure to remove all seeds and white pith.

Add the garlic, ginger, lemongrass, stock cube and chilli to a large non-stick pan and heat gently.

Add the spinach and stir over a low heat until it is all wilted.  Add a splash of water if needed.

Quarter the mushrooms and add these and the chicken pieces to the pan.  Stir to ensure everything is coated in the spice mix.

Add about 250ml of the coconut almond drink to the chicken and mushroom mix and simmer for a few minutes to allow it to thicken up.

Drain the sweet potato and carrot mix and mash thoroughly with the remaining coconut almond drink.

In a large ovenproof dish, pour the chicken and mushroom mix into the bottom and top with the sweet potato mix.  Top with a handful of grated cheese.

Bake in the oven for 20 minutes and serve.