​* If preparing for someone who eats halal, please check they are happy to have Henderson relish (because it contains spirit vinegar).

Ingredients

  • Topping
  • 2 x medium white potatoes, peeled and chopped
  • 2 x medium sweet potatoes, peeled and chopped
  • Splash of soya milk
  • 1 tbsp Vitalite
  • 1 tbsp wholegrain mustard
  • ½ slice of bread for breadcrumbs
  • Nutritional yeast (optional)

Filling

  • Oil for frying
  • 1 large onion, diced
  • 2 large cloves garlic, finely chopped
  • 1 large carrot, finely chopped
  • 70g split red lentils, washed
  • 100g dried TVP soaked in vegetable stock
  • 1 x tin tomatoes
  • 1 cup hot vegetable stock
  • 1 tbsp oregano
  • 1 tbsp basil
  • 1 tbsp smoked paprika
  • Splash of Henderson’s relish (optional)

      Method

      1. Preheat oven to 180°C/gas mark 4 and grease baking dish.
      2. Peel and chop potatoes, place in pan of water and boil for 10 minutes or until tender. Drain, then add soya milk, Vitalite and wholegrain mustard then mash until no lumps remain. Set aside.
      3. Wash lentils and simmer for approx. 10 minutes, just before they are tender. These will be added to the filling to continue cooking.
      4. Sauté onion, garlic and carrot in small amount of oil for 5 minutes, then add paprika, basil and oregano. Stir until vegetables are coated.
      5. Add tinned tomatoes and drained TVP. Stir and simmer for 5 minutes, then add drained part-cooked lentils and continue to cook for 15 minutes. If mixture is too thick then add stock a bit at a time. Season with salt and pepper, and then add a dash of Henderson’s relish for taste. 
      6. Place filling in to greased tray and top with mashed potato and breadcrumbs. Place in the oven, and bake for 30-40 minutes until topping turns golden.
      7. While bake is in the oven, slice and peel carrots and boil for 10 minutes or until tender. Wash and trim the kale. If using a steamer, this can be cooked on top of carrots. Prepare gravy to packet instructions.

      For more great ‘Main Meals’, click here.

      Recipe details

      Serves: 4–6

      Prep time: 0 hr

      20 mins

      Cook time: 1 hr

      15 mins

      More recipes

      • 14 November 2013

        Rose Elliot’s Mushroom Pâté en Croute

      • 11 November 2013

        Amy’s Lemon Meringue Pie