One of the few British dishes that’s made it on here; for good reason!
Ingredients
- Vegan cheese, optional
Sauce
- Onion
- 1 large leek
- 4 garlic cloves
- 2 large carrots
- 400g chopped tomatoes
- 230g dried lentils
- Red wine stock pot
- 2 tbsp tomato puree
- 1 tsp marmite
- 1 tbsp mixed hebrs
- Stock cube
- 2 tbsp gravy granules
Mash
- 750g maris piper potatoes
- 3 spoons of butter
- 100 ml milk
- 3 tbsp nutritional yeast
Method
- Fry onion.
- Add leek and carrots. Fry till soft.
- Add remaining sauce ingredients as well as 600ml of water.
- Simmer for 30 mins, add gravy, salt and pepper to taste.
- Meanwhile, boil potatoes for 10-15 minutes until soft.
- Add in other mash ingredients and mash up.
- Put sauce in baking dish and top with potatoes. You can top with cheese if you like.
- Bake for 25-30 minutes at 180 degrees fan.
Additional notes
- Mess around with marmite and gravy granules to make it as salty and ‘beefy’ as you like!
- This uses vegan oxo stock cubes. If using others, alter accordingly.
- I use bisto gravy as it’s vegan!