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Although it's not necessary, this all-in-one dish can be prepared and assembled a few days in advance to make for an easy just-heat-up meal on busy weeknights. I love piping hot meals like this in the wintertime, full of cozy comfort. 

2 Tbsp olive oil

½ red onion, finely chopped

2 garlic cloves, minced

2 carrots, finely chopped

2 cups ready-to-eat adzuki beans or lentils

2 Tbsp whole wheat flour or 1 Tbsp arrowroot starch

1 tsp parsley, finely chopped

2 bay leaves

¾ cup filtered water

1 zucchini, finely chopped

¼ lb green beans, sliced

1 tsp salt

FOR THE MASH

4 potatoes, peeled and cubed

1 celeriac, peeled and cubed

3 Tbsp nut milk

1/2 tsp salt

  • Boil the potatoes and celeriac for 20 minutes until soft. Drain well, then mash with the oat milk and sea salt. Set aside.

  • Heat the oil in a medium-sized stockpot. Gently sauté the onion, garlic and carrots for 5 minutes until soft. Add the cooked legumes, flour (or arrowroot), and herbs, tossing to coat. Pour in the water and bring to a boil, then turn the heat down to a medium-low heat and cover and let simmer for 15 minutes. Season to taste. Transfer to a high-rimmed baking dish or four individual baking tins.

  • Preheat the oven to 400°F. Top the filling with the mash in a thick layer, ensuring that there are no gaps or holes.

  • Bake for 30-40 minutes until the top of the mash is browned and crisp.

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