Ingredients

• Ingredients Potatoes – as many as you think you’ll need to cover the top of your oven dish (when mashed) 1 large onion 3 cloves of garlic Half a teaspoon of dried thyme 1-2 carrots 2 sticks of celery A good glug of red wine Dash of soy sauce (optional) 1 packet/can of puy lentils Can of chopped tomatoes 1 generous teaspoon of Bouillon Pepper, salt A little vegan spread Grated Violife cheese (or other vegan cheese) For the garnish: Some lovely greens Large glass of red wine

Preparation

• Method Chop up a whole load of potatoes, chuck ’em in a big pan and get them bubbling (you can leave the skins on, as that’s where heaps of goodness is) Make the filling (use this Lentil Bolognese for inspo) Chop up 1 large onion and add to a pan with a little oil As the onion softens, finely chop 3 cloves of garlic and add to the pan Add about half a teaspoon of dried thyme Finely chop up 1-2 carrots (depending on size and your love of carrots) and add to pan Finely chop 2 sticks of celery and add to the pan Add a good glug of red wine and let it all simmer down until you can no longer smell the alcohol Add a dash of soy sauce (optional) Add a packet/can of puy lentils and mix well Add a can of chopped tomatoes and mix Add 1 x generous teaspoon of Bouillon Leave on a low heat to simmer, and for the flavour to mix When the potatoes are nice and soft, drain and start mashing! Add pepper, salt, a little vegan spread and some grated Violife cheese to the mash (the cheese makes the topping go extra crispy) In a large oven-proof dish, pour out the lentil mixture and then spoon the mash on top Gently spread the mash out so it covers as much of the filling as possible (although a little bubbling around the sides is nice) Put the dish into a pre-heated oven, 220C, and cook for 30/40 minutes – until the top is golden Serve with some lovely greens and large glass of red