RECIPE OVERVIEW
A warm and comforting treat that is loaded of nutritious veggies.
Ingredients Add to Shopping List
Serves: 4 people
Add all ingredients Select All
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1 tin Butter Beans
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1 stick Celery
finely chopped -
1 tin Coconut Milk
or diary free milk of choice such as soy or almond -
400 g Cooked Lentils
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1 tsp Dijon Mustard
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250 g Frozen Peas
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2 cloves Garlic
minced -
1 tsp Ground Cumin
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1 tbsp Maple Syrup
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1 handfull Mushrooms
diced -
1 pinch Pepper
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1 pinch Salt
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1 - SuperValu Carrot
finely chopped -
5 sprigs SuperValu Fresh Thyme
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7 - SuperValu Potatoes
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1 tin Tomatoes
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1 - Vegan Cheese
Grate on top as desired -
2 tbsp Vegan Spread
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1 - Vegetable Stock Cube
Method
1. Peel and chop your potatoes. Place them into a pot and cover with water. Bring to the boil and reduce to a simmer for 20 minutes.
2. Drain your potatoes. Add a generous pour of tinned coconut milk or dairy free milk of choice. Add a tsp of dijon mustard, and a large tablespoon of dairy free spread. Mash until smooth
and creamy. Season with salt and pepper.
3. In a heated and oiled pan saute all your vegetables, herbs and spices.
4. Add your tinned tomatoes, cooked lentils and beans of choice. I often add a little veg stock to moisten the mix further as it will dry out a little in the oven. Spoon into a ovenproof dish.
5. Spread the mash evenly over the lentil mix. Score across the top and pop into the oven at 180c for 30-35 min.
Serve up and enjoy!
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