3 chicken fillets, chopped
2 onions, chopped
2 garlic cloves, minced
2 carrots, peeled and chopped into 1 cm cubes
1 parsnip, peeled and chopped into 1 cm cubes
150 g (half a cup) red lentils
1 can of chopped tomatoes
1 tbsp tomato puree
350 ml vegetable or chicken stock
3 oz spinach, stalks chopped off and leaves coarsely chopped
1 kg rooster potatoes, peeled and chopped
Half a head of cauliflower, chopped into florets
1 tbsp garlic and herb butter
2 tsp garlic puree
50 ml milk
4 oz grated cheese
Sweat the onions and the garlic until in rapeseed oil for 5 or so minutes until softened. Add the chopped chicken, carrots and parsnips and fry for 5 minutes; add more oil if needed.
Stir in the lentils, stock, tinned tomatoes and tomato puree. Season and bring to the boil; reduce to a simmer and cook for 30 minutes until the veg and lentils are softened and the chicken is cooked through.
Turn the heat off and add the spinach and stir in. Pour into a large dish and leave to cool slightly.
Meanwhile, preheat the oven to 190 C. Boil the potatoes for 15 minutes until tender. Add the cauliflower for the last 6-8 minutes of cooking. Drain.
Add the milk and butter and mash. Add the garlic puree and cheese and stir through well. Top the filling with the potato and smooth over.
Bake in the oven for 20 minutes until the filling is bubbling and the potato is turning golden. The filling may spill over so it might be a good idea to put a baking tray under the cooking dish in the oven.