Instructions

1. First make the topping. Peel and dice the potatoes and put them a large pan of water. Add the bay leaf then bring to the boil and cook for 10 minutes.
2. Meanwhile, cut the cauliflower into small pieces.
3. After 8 minutes of simmering, add the cauliflower to the pan and cook for another 7/8 minutes until the vegetables are soft. Drain them, discard the bay leaf.
4. Put the potatoes and cauliflower back into the pan and add the butter and salt and pepper. Mush it with a masher. Keep warm under a lid.
5. While the potatoes are boiling, make the stew filling.
6. Cut the bacon into small pieces. In a big frying pan, heat some oil, then cook the bacon until golden and crispy. Transfer them to a plate.
7. Meanwhile, thinly slice the onion, finely chop the garlic, rosemary and carrot.
8. Add these to the pan (you might need to add more oil, if the bacon hasn’t realised enough fat) and gently sauté, under cover, for about 8 minutes, until tender. You can add the chilli flakes too, if used.
9. Cut the green beans into three bits each. Add them to the sautéed vegetables, together with the drained lentils. Now add some water or the cream and the mustard. Stir well, then put the lid on and cook for 3 minutes.
10. When you’re about to eat, reheat the stew and turn the grill setting on to medium in your oven.
11. Transfer the bacon-lentil stew into a deep pie dish, then spoon the cauliflower-potato mash, spreading it out evenly. Season with plenty of black pepper, then scatter the grated cheese all over.
12. Grill for about 5-10 minutes until the golden.
13. Serve warm.