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

  1. Fry onion.
  2. Add leek and carrots. Fry till soft.
  3. Add remaining sauce ingredients as well as 600ml of water.
  4. Simmer for 30 mins, add gravy, salt and pepper to taste.
  5. Meanwhile, boil potatoes for 10-15 minutes until soft.
  6. Add in other mash ingredients and mash up.
  7. Put sauce in baking dish and top with potatoes. You can top with cheese if you like.
  8. 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!