Hearty Lentil & Cauliflower Pie

• While the cauliflower is roasting, peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and butter (for the mash) to the potato and season generously with salt. Mash until smooth. Cover to keep warm.

TIP: Save time and get more fibre by leaving the potato unpeeled!

• Meanwhile, finely chop garlic. • Thinly slice button mushrooms. • Drain and rinse lentils.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook mushrooms until browned and softened, 8-10 minutes. • SPICY! This is a mild spice blend, but use less if you’re sensitive to heat. Add chermoula spice blend, garlic, lentils and tomato paste and cook until fragrant, 1 minute. • Add the brown sugar and water and cook until slightly thickened, 2-3 minutes. • Add baby leaves and the butter(for the filling) and gently stir through until leaves are just wilted.

• Transfer lentil filling to the baking dish with the cauliflower and stir to combine. Top with potato mash and spread evenly. • Sprinkle over shredded Cheddar cheese. • Bake pie until lightly golden, 8-10 minutes.