foody

main ingredients

1tbsp oil

1 leek, trimmed & freshly chopped

2 carrots finely chopped

150g chestnut mushrooms roughly chopped

1 large garlic clove finely chopped

3 fresh sage leaves roughly chopped

3 sprigs of fresh thyme leaves finely chopped

400g tin of puy lentils drained

400g tin of chopped tomatoes

300ml veg stock

250ml red wine

1tbsp worcestershire sauce

1 tbsp soy sauce

1 tsp chili flakes

1tsp castor sugar

salt & finely ground pepper

topping

2 sweet potatoes (500g) peeled and cut into 2 cm chunks

2 floury potatoes (500g) cut into 1cm chunks

½ cauliflower leaves & roots separated into florets

knob of unsalted butter

salt and freshly ground pepper

1tbsp finely grated parmesan

method

Filling

heat the oil in frying pan on med heat and add leeks for 4-5 mins until softened

add the carrots, mushrooms, garlic and stir regularly for 4-5 mins

add the sage, thyme, tinned tomatoes, stock and red wine and stir together until well combined mixture to the boil, reduce heat till simmering and continue this for 18-20 mins while you make the topping

Topping

preheat oven to 200c/180fan/gas 6

bring pan of water to the boil, (no salt)

add sweet potato, boil for 6-8 mins

and add floury potatoes, boil for 4-5 mins

add cauliflower and boil for 8-10 mins until tender

drain veg and return to the pan

add butter, and season with salt & pepper

mash to smooth

set aside and keep warm

sir in worcestershire sauce, soy sauce, chili flakes, & sugar into mix, (which should have thickened)

continue to simmer for 1-2 minutes adding water if gets dry

transfer filling to oven dish

add topping, leaving an even layer

create peeks using a fork

sprinkle parmesan over top

bake for 18-20 until golden brown, and filling bubbling