• 

  dried chickpeas

  80 g
• 

  dried borlotti beans

  80 g
• 

  dried kidney beans

  80 g
• 

  water

  1000 g

Vegetable filling

• 

  water

  130 g
• 

  dried shiitake mushrooms cut into slices

  20 g
• 

  garlic cloves

  2
• 

  asafoetida (optional - see Tips)

  ⅛ tsp
• 

  brown onion (approx. 150 g), cut into halves

  1
• 

  unsalted butter

  20 g
• 

  fresh flat-leaf parsley leaves only

  6 sprigs
• 

  tomatoes cut into halves

  170 g
• 

  zucchini trimmed and cut into quarters

  200 g
• 

  celery stalks cut into quarters

  70 g
• 

  potatoes peeled and cut into pieces (2 cm)

  150 g
• 

  carrot peeled and cut into pieces (2 cm)

  120 g
• 

  Vegetable stock paste (see Tips)

  2 tbsp
• 

  dried thyme

  2 tsp
• 

  salt

  1 tsp
• 

  ground black pepper

  1 tsp
• 

  red wine

  60 g
• 

  tomato paste

  50 g
• 

  fresh field mushrooms cut into slices (5 mm)

  100 g

Sweet potato topping

• 

  Parmesan cheese cut into pieces (3 cm)

  50 g
• 

  full cream milk

  250 g
• 

  sea salt to taste

  ⅛ tsp
• 

  ground black pepper to taste

  ⅛ tsp
• 

  sweet potato peeled and cut into pieces (3-4 cm)

  1000 g
• 

  unsalted butter

  30 g
• 

  sea salt to taste
• 

  ground black pepper to taste