Ingredients

  • 700g/1.5lb floury potatoes
  • 1 heaped tbsp soya margarine
  • 100ml/4 fluid oz soya milk
  • 100g/4oz brown lentils
  • 1 bay leaf
  • 1 onion, diced
  • 2 tsp thyme
  • 1 tsp sage
  • 1 tsp dried parsley/2 tbsp fresh parsley
  • 2 carrots, diced
  • ¼ swede, diced
  • 100g/4oz soya mince
  • 200ml/8 fluid oz stock
  • 2 tbsp tomato ketchup
  • 1 tbsp soya sauce
  • 100g/4oz peas

        Method

        1. 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.
        2. Rinse lentils, cover with cold water, and add bay leaf. Bring to boil and simmer until cooked through – about 20–25 minutes.
        3. Sauté onion in a little oil. Add dried herbs, carrots and swede. Cook on a low heat for 5 minutes.
        4. 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.
        5. Check vegetables cooked through and taste to adjust seasoning.
        6. 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.

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        Recipe details

        Serves: 4

        Prep time: 0 hr

        00 mins

        Cook time: 1 hr

        55 mins

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