Ingredients

• 400 g potatoes (peeled and cut into 2cm chunks)
• 200 g carrots (peeled and cut into 1cm dice)
• 200 g swede (peeled and cut into 1cm dice)
• salt and black pepper
• 500 g mushrooms (finely chopped (they should be the texture of vegetarian mince))
• 1 leek (trimmed, rinsed and finely sliced)
• 1 onion (peeled and finely chopped)
• 1 carrot (peeled and finely diced)
• 2 cloves of garlic (peeled and crushed)
• 1 tsp dried thyme
• 2 tbsp tomato puree
• 2 tbsp Henderson's relish
• 1 vegetable stock cube (made up with 400ml boiling water)
• 1 red wine stock pot
• 80 g chopped mixed nuts
• salt and freshly ground black pepper
• low-calorie cooking spray

Preparation Steps

Phase 1

Place the potatoes, carrots and swede in a pan and cover with cold, salted water. Bring to boiling and cook for around 20 minutes until soft.

Phase 2

While the mash topping cooks, spray a large saucepan or sauté pan with low-calorie cooking spray and place over a medium heat.

Phase 3

Add the leeks, onions and carrots and cook for 5 minutes until soft. Add the garlic and thyme and cook for another minute.

Phase 4

Add the mushrooms and cook for a further 5 minutes.

Phase 5

Add the tomato puree, stock, stock pot (if using) and Henderson's relish. Stir in the nuts.

Phase 6

Bring to a simmer and cook for 10-15 minutes, stirring occasionally, until you have a thick consistency.

Phase 7

Preheat the oven to 200Â°C.

Phase 8

Drain and mash the potato, carrots and swede. Taste and season with salt and pepper, if required.

Phase 9

Pour the filling into an ovenproof dish. Top with the mash and fluff up the top with a fork.

Phase 10

Bake in the oven for 20-25 minutes, until the top is golden.

Phase 11

Serve!