• Preheat oven to 220°C/200°C fan-forced. • Bring a medium saucepan of lightly salted water to the boil. • Cut cauliflower into small florets. • Cut onion (see ingredients) into wedges. • Place cauliflower and onion in a baking dish. Drizzle generously with olive oil and toss to coat. Roast until tender, 20-25 minutes.

• 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. 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. Grate carrot. 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, 4-6 minutes. Add carrot and cook, until softened, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add chermoula spiceblend, garlic, lentils and tomato paste and cook until fragrant, 1 minute. • Add vegetable stock powder, the brown sugar and water and cook until slightly thickened, 2-3 minutes. • Add baby leaves and butter(for the filling) and gently stir through until leaves are just wilted.

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

• Divide lentil and cauliflower pie with cheesy mash top between bowls to serve. Enjoy!