Ingredients

• Ingredients 1 medium onion (diced) 2 cloves garlic (minced) 1 tbsp olive oil 300g uncooked red lentils (rinsed + drained) 500 ml vegetable stock (or 500ml hot water plus 2 vegetable stock cubes) 1 pot of Tideford Organics Vegan Gravy with Red Miso 1 small bunch chopped parsley 100g frozen peas 2 carrots (peeled + diced) 1 tbsp cornflour (if needed) 1.5kg floury potatoes 50g vegetable margarine 75ml soya milk Salt + pepper (to taste)

Preparation

• Preparation In a large saucepan, sauté onions + garlic with a pinch of salt + pepper in the olive oil until lightly browned. Add lentils, carrots, stock, gravy + parsley + stir. Simmer until lentils are tender (about 30 mins). Stir in the peas + thicken with cornflour mixed with water if needed. Meanwhile, peel the potatoes + slice any large ones in half. Place in a large pot + cover with water. Bring to a simmer, then salt, cover + cook for 20-30 minutes or until very tender. Heat the oven to 180°C / 160 °C Fan. Once the potatoes are cooked, drain + mash with vegetable margarine, soya milk, salt and pepper. Transfer the lentil mixture to a baking dish + carefully top with mashed potatoes. Smooth down with a fork. Place the dish on a baking tray + bake for 15 minutes or until the mash is lightly browned on top. Tip: Add a dash of vegan Worcester sauce (we like Biona) to the lentil mix for a savoury boost.