2) While that lot's softening, boil the backbone out of a handful or so of dried mung beans, and separately boil potatoes for mashing. (I tried this method of post-boil peeling. It really really works - just run them under cold water before you pull the skin off. Unless you have asbestos fingers, then you'll be ok.)
3) When your veg are soft, add a stock cube and a tin of tomatoes, then rinse the tin by half filling with water and swooshing around, then pour the water into your pan. (Clean tin for recycling, extra tomato goodness in your dinner, less water wastage - winwinwin!)
5) Peel and mash cooked spuds, with a wee bit of olive oil. Throw that on your bean-mixture.
6) Chuck it in the oven - or under the grill if you're in a hurry and don't mind the smoke alarm going off. Or is that just MY grill?) to brown.