A family favourite :) Simple and delicious.
Cooking Instructions
- Chop up a whole load of potatoes, chuck em in a big pan and get them bubbling (I always leave the skins on, as that’s where heaps of goodness is)
- Make the filling (I use almost exactly the same sauce as I make for my Lentil Bolognese)…
- Chop up 1 large onion and add to a pan with a little oil
- As the onion softens, finely chop 3 cloves of garlic and add to the pan
- Add about half a teaspoon of dried thyme
- Finely chop up 1-2 carrots (depending on size and your love of carrots… I always go for 2) and add to pan
- Finely chop 2 sticks of celery and add to the pan
- Add a good glug of red wine and let it all simmer down until you can no longer smell the alcohol
- Add a dash of soy sauce (optional)
- Add a packet/can of puy lentils and mix well
- Add a can of chopped tomatoes and mix
- Add 1 x generous teaspoon of Bouillon
- Leave on a low heat to simmer, and for the flavour to mix
- When the potatoes are nice and soft, drain and start mashing!
- I add pepper, salt, a little vegan spread and some grated Violife cheese to my mash (the cheese makes the topping go extra crispy)
- In a large oven-proof dish, pour out the lentil mixture and then spoon the mash on top
- Gently spread the mash out so it covers as much of the filling as possible (although a little bubbling round the sides is nice)
- Put the dish into a pre-heated oven, 220C, and cook for 30/40 minutes – until the top is golden
- Serve with some lovely greens and large glass of red
