Ingredients
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1 leek, finely chopped
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1 large carrot, diced
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400g chestnut, button or portobello mushrooms, sliced
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400g can chopped tomatoes
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1 vegetable stock pot
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150g kale, shredded
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800g potatoes, cut into chunks
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1 egg, beaten
Method
- Preheat your oven to 200°C/fan 180°C/gas 6.
- Put the leek, carrot, mushrooms, tomatoes and stock pot in a saucepan and place over a high heat. Season lightly, bring to the boil and simmer for 15-20 minutes. Add the kale and stir until wilted.
- Meanwhile, boil the potatoes until tender, then drain and mash.
- Pour the kale mixture into an ovenproof dish and cover evenly with the mash. Smooth with a fork, brush with beaten egg and bake for 25-30 minutes. Serve hot with extra Speed veg.
Serves 4 – taken from SlimmingWorld
Crafts and Life 
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