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Ingredients
Method
- 300g green or puy lentils, rinsed
- 400g mixed mushrooms, roughly chopped
- 1 large onion, diced
- 2 carrots, diced
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 200ml red wine
- 300ml vegetable stock
- 1 tbsp soy sauce
- 3 sprigs fresh thyme
- 800g floury potatoes, peeled and cubed
- 3 tbsp olive oil
- 100ml plant-based milk
- Salt and black pepper
- Boil potatoes in salted water until tender, about 15 minutes. Drain and mash with olive oil, plant-based milk, salt and pepper until smooth.
- Brown mushrooms in olive oil over medium-high heat. Add onion, carrot and garlic, cook for 5 minutes. Add tomato paste and thyme, stir for 1 minute, pour in wine and reduce by half. Add lentils, stock and soy sauce. Simmer for 20-25 minutes until thick.
- Preheat the oven to 200°C. Spread mash over the filling and rough up the surface with a fork. Bake for 25-30 minutes until the topping is golden. Rest 5 minutes before serving.
1 hr 15 mins
4-6 serving
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