Serves: 4
Time to cook: 1 hr 55 mins
Dietary requirements: Dairy-free, Egg-free, Halal, Kosher, Vegan
Ingredients
700g/1.5lb floury potatoes
100g/4oz brown lentils
100g/4oz soya mince
1 onion, diced
2 carrots, diced
¼ swede, diced
100g/4oz peas
200ml/0.35 pt stock
2 tbsp tomato ketchup
1 tbsp soya sauce
1 bay leaf
2 tsp thyme
1 tsp sage
1 tsp dried parsley/2 tbsp fresh parsley
1 heaped tbsp soya margarine
100ml/0.175 pint soya milk
Instructions
Boil chopped, peeled potatoes until well done – about 25–30 minutes. Mash with margarine and milk, adding enough milk to achieve a fairly soft consistency. Season to taste.
Rinse lentils, cover with cold water, and add bay leaf. Bring to boil and simmer until cooked through – about 20–25 minutes.
Sauté onion in a little oil. Add dried herbs, carrots and swede. Cook on a low heat for 5 minutes.
Add soya mince and stock, ketchup and soy sauce. Cook further 10 mins, then add peas and cooked lentils (drained of any excess cooking liquid) and cook another 5 mins.
Check vegetables cooked through and taste to adjust seasoning.
Place mix into oven dish and top with the potato. Bake at 200°C/400ºF/gas mark 6 for about 35–45 mins, until potato browned.
