Ingredients

600g floury potatoes, such as Desiree or King Edward, peeled and roughly chopped

200g green cabbage, thinly shredded

100ml hot vegetable stock 

Low-calorie cooking spray

1 red onion, finely chopped

3 garlic cloves, finely chopped

3 carrots, peeled and cut into small chunks

3 celery stalks, finely chopped

400g can chopped tomatoes

300g passata with onions and garlic

1 tsp Worcestershire sauce, or vegan equivalent

¼ tsp Tabasco sauce

1 tsp sweet smoked paprika

¼ tsp ground cinnamon

¼ tsp ground cumin

A large handful of fresh flat-leaf parsley, finely chopped

Salt and freshly ground black pepper

2 x 400g cans Puy lentils, drained

Method

1.           Preheat your oven to 200°C/180°C fan/gas 6. To make the topping, boil the potatoes for 15-20 minutes, or until tender. Add the cabbage for the last 3-4 minutes. Drain, return to the pan, then roughly mash. Add the stock and continue to mash until combined, but still chunky.

2.           Meanwhile, spray a large frying pan with low-calorie cooking spray and place over a medium heat. Stir-fry the onion, garlic, carrots and celery for 5-10 minutes, until softened.

3.           Add the tomatoes, passata, Worcestershire sauce or equivalent, Tabasco, spices and parsley. Season well and bring to the boil. Reduce the heat and simmer for 6-7 minutes, or until the vegetables are tender. Stir in the lentils.