As a child I would have this with chips and peas. Very comforting. This recipe makes a great base for cottage pie. Feel free to add extra vegetables like peppers, courgettes or mushrooms. 

Ingredients

  • 1 tsp oil
  • 1 small onion, chopped
  • 1 stick of celery, finely chopped
  • 1 carrot, grated
  • 1 garlic clove, chopped
  • 100g/3½oz veggie mince
  • 1 can of lentils, drained and rinsed
  • 100g/3½oz mushrooms, sliced
  • ½ tsp mixed herbs
  • 350ml/12fl oz vegetable stock
  • 1 tsp soya sauce
  • 2 tsp gravy granules

        Method

        1. Gently fry the onions, celery, carrot, and garlic in the oil for 5 minutes. Add the veggie mince, lentils, mushrooms and herbs.
        2. Allow to cook for another minute.
        3. Add the stock and soya sauce then simmer for 15 minutes.
        4. Sprinkle in the gravy granules and stir. This will thicken the stew and add additional flavour. Continue to cook for 5 minutes.
        5. Serve with oven chips, or mashed potato and peas. This also makes a great filling for a pie. Simply place the filling into individual pie cases and top with ready-made pastry. Bake at 180°C/356°F/gas mark 4 for 15 minutes.

        Chef’s tip 

        Veggie mince is available in most supermarkets and is generally made from soya. If you have not used it before it has a similar texture to meat but needs a little work with the flavour. This recipe is a great base to use for spaghetti bolognese, cottage pie, or curry. Simply add a few extra vegetables and spices to suit each dish. 

        For more great Main Meals, click here.

        Recipe details

        Serves: 2-3

        Prep time: 0 hr

        10 mins

        Cook time: 0 hr

        30 mins

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