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


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



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


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