Preheat your oven to 200°C/395°F.

In a large pan, place the oil and onion and cook over medium heat to soften the onions.

Add the garlic, thyme and mushrooms and saute until the mushrooms start to caramelise.

Add the carrots, zucchini, red wine, broth, mustard, balsamic, lentils, almond meal and seasoning. Simmer for 30 minutes, stirring occasionally.

Add the arrowroot slurry to the mushroom mix and stir to thicken before removing from the heat.

While the mushroom/ lentil filling is cooking, bring a medium sized saucepan to the boil and add the potatoes and sweet potatoes and cook until soft. Drain and mash.

Place the mushroom/ lentil filling into a pie dish or individual ramekins. Top with the mash and grated parmesan cheese and bake 20 minutes.

With a side salad.

Re-heat in a low oven until just hot.

Store in an airtight container in the fridge or freezer.

Place oil and quartered onion in Thermomix bowl. Chop 5 seconds, speed 5. Saute for 3 minutes, steaming temperature, speed 1, MC off.

Add garlic, thyme and mushrooms. Chop 4-5 seconds, speed 4. Saute 5 minutes, 100deg, speed 1, MC off. Set aside in a bowl. No need to rinse bowl.

Add carrots (quartered) and zucchini (chunks) to bowl. Chop 5-6 seconds, speed 5 or until diced small. Add the mushroom mixture back in along with the red wine, broth, mustard, balsamic, lentils, almond meal and seasoning. Cook 30 minutes, 100deg, speed 2, reverse, MC off with steamer basket on top to prevent splatter.In the final minute of cooking, pour the arrowroot slurry through the hole in the lid to thicken the filling, using the spatula to help incorporate.

Cook the potatoes on the stove top while the mushroom lentil filling is cooking, as per Step 6.

Pour the mushroom/ lentil filling into a pie dish or individual ramekins. Top with the mash and grated parmesan cheese and bake 20 minutes.