This easy, hearty, vegetarian man’s dish is packed full of healthful lentils and vegetables. Omit the Worcestershire sauce and Parmesan to produce it a more hearty meal vegetarian meal.

This meal also provides 4 16 kcal, 17g protein, 68g carb (which 19g sugars), 6g fat (which 2.5g saturates), 15g fiber and also 1.5grams salt each portion.

For your filling
1 tablespoon acrylic
1 leek, trimmed, finely chopped
2 carrots, finely chopped
150g chestnut mushrooms, approximately sliced
1 big garlic drizzle, finely chopped
3 refreshing blossom leaves, roughly sliced
3 sprigs refreshing thyme, leaves only, finely chopped
400g tin green or Puy lentils, emptied
400g tin chopped berries
200ml/7fl ounce vegetable inventory
200ml/7fl ounce reddish wine
1 tablespoon skillet (discretionary )
1 tablespoon soy sauce
1 teaspoon tsp tsp (discretionary )
1 teaspoon caster sugar (discretionary )
salt and freshly milled Black-pepper
For Your topping
2 sweet potatoes (roughly 500g/1lb 2oz in complete ), peeled and cut into 2cm/3/4in balls
2 floury potatoes (roughly 500g/1lb 2oz in complete ), peeled and cut into 2cm/3/4in balls
1/2 little cauliflower, leaves and origin eliminated, divided into florets
knob of unsalted butter
salt and freshly milled Black-pepper
1 tablespoon finely grated Parmesan (discretionary )

1.For the filling, heat the oil into a skillet above a moderate warmth. Insert the leeks and simmer for 45 minutes, or until start to soften.

2.Insert the carrots, garlic and mushrooms and continue to cookstirring often, for 45 minutes.

3.Insert the sage, thyme, tinned legumes, tinned tomatoes, inventory and dark wine and stir fry together until very well mixed. Provide the mix to the boil, and then lower heat right up until it’s simmering and keep to simmer for about 1820 moments as you create the topping.

4.For your topping, draw a huge saucepan of water into the boil (there is absolutely no requirement in order to incorporate salt). Insert the sweet potato and garlic and simmer for 10-12 seconds. Insert the pumpkin and simmer for a further 8-10 minutes, or till tender.

5.Drain the greens very well and put them into the pan. Insert the egg season nicely with salt and freshly ground black pepper, then then simmer till clean. Put aside and keep hot.

6.Carry on to simmer for a further 12 minutes, then adding just a tiny water in the event the mix is dry (simmer to get more in the event the mix is too polluted ).

7.Move the filling mix to an oven proof baking dish, then spoon across the topping and spread in an even coating. In the event that you would like a crispy topping, make peaks at the mash by means of a fork. Distribute across the parmesan, if utilizing.