Root veg casserole with stuffing dumplings

Using shop-bought stuffing mixture gives this nutritious, veggie one-pot a tasty festive twist. Poach the stuffing balls on top of the stew for a soft, melt-in-the-mouth texture, or bake separately on a tray in the oven if you prefer a crisper finish.

Ingredients

VEGETARIAN

Serves: 4

Ready in: 50 mins

• 1 tbsp olive oil
• 2 leeks sliced
• 500g mixed root veg, such as parsnips, carrots, swede or sweet potato
• 2 garlic cloves, finely chopped
• 1 tsp paprika
• ½ tsp dried mixed herbs
• 70g red lentils
• 2 tbsp tomato purée
• 400g tin chopped tomatoes
• 400ml vegetable stock
• 85g pack Co-op Sage & Onion Stuffing Mix
• 30g mature Cheddar, finely grated

Method

1. Preheat the oven to 200°C/fan 180°C/gas 6.
2. Heat the oil in a flameproof casserole dish with a lid, then add the leeks and fry for 2-3 mins until starting to soften.
3.  Add the root veg and fry for 5 mins. Add the garlic and fry for another min.
4.  Stir in the paprika and dried herbs and cook for 1 min, then add the lentils, tomato purée, chopped tomatoes and stock. Bring to a simmer and cook for 15 mins.
5.  Meanwhile, make the stuffing dumplings. Put the stuffing mixt in a bowl and pour in 250ml boiling water. Leave to stand for 5 mins, then stir in the cheese, season and roll into 8 even-sized balls.
6.  Place the dumplings on top of the stew, cover and put in the oven for 20-25 mins until the veg and dumplings are tender.