Ingredients:
- 100g dried lentils
- 2 onions, finely diced
- 3 cloves garlic, minced
- 150g mushrooms, diced (optional)
- 1 tin chopped tomatoes
- 2 tbsp tomato puree
- 1 veggie stock cube
- 1 tbsp Worcestershire sauce
- 4 tbsp flour
- mixed herbs
- salt and pepper for seasoning
- 2kg mashed potato
Pre-heat your oven on 200c
Method:
- Cook your lentils as per the instructions on the packet.
- Fry off your onions until softened.
- Add in the garlic and cook for a further 30 seconds or so and pop to one side.
- Fry off your mushrooms until slightly golden and add back in the onion and garlic.
- Add in the, chopped tomatoes, tomato puree, stock cube, Worcestershire sauce, flour, mixed herbs, and give it all a good mix.
- Add in the cooked lentils and stir until the are fully incorporated.
- Simmer on a low heat until the sauce has come together nicely and is piping hot.
- Season to taste.
- Pop in your baking tray and top with your creamy mash.
- You can add some cheese on top but this is completely optional.
- Now just whack it in the oven until it goes golden brown on top and it bubbling away.
- Serve up with some green of your choice and ENJOY!
TIP: Make this in Aluminium Foil Trays and freeze for quick and easy dinners!
Another TIP: Use ‘shepherds pie’ powder mix from the shops for a very quick veggie cottage pie. Simply replace the: tomato puree, stock cube, Worcestershire sauce, flour, mixed herbs, with the sachet of ‘shepherds pie’ powder mix. I do this most of the time and it is so yummy. This is the mix I use.