Instructions

1. Rinse the Lentils and bring to boil with water to cover by 2 inches, reduce heat and simmer, covered until tender but still holding their shape....about 15-20 minutes, rinse and drain if there is extra water. You many have to add a bit of water while cooking to just keep them covered
2. Heat 1/2 cup Veggie Broth in a pressure cooker, add White Potatoes, Sweet Potatoes and Cauliflower
3. Lock lid in place, bring to pressure and cook 7-9 minutes. Let pressure come down naturally
4. Alternatively, bring Broth and enough water to cover Potatoes. Cook White Potatoes about 10 minutes. then add the Sweet Potatoes and Cauliflower and bring back to boil simmer 15-20 minutes until tender and drain, cover and set aside
5. Saute the Onions, Leeks, Garlic and Salt and Pepper in a splash of Olive Oil until soft
6. Add a generous splash of Vinegar or Soy Sauce and let simmer another 5 minutes or so
7. Add the remaining Veg, 1 cup of Broth and Red Wine and simmer 10 minutes
8. Add the Herbs, Beans and Lentils stirring gently to combine, let everything simmer until hot
9. Tip Veg mixture into a big oven proof casserole or individual oven proof bowls
10. Mash the Potatoes. If you pressure cooked them, just mash them up, broth and all. If you boiled them you may have to had some Milk or Soy Cream or Sour Cream or Creme Freche....whatever you like. Season with Salt and Pepper
11. Pile the Mash on top of the casserole or the bowl, sealing around the edges.
12. You can grate some cheese on top if you like
13. Place on a baking sheet and bake at 200c or 180f 20-30 minutes until brown and bubbling