Ingredients
- 4 baking potatoes, peeled and evenly chopped
- 2 rounded tbsp vegan butter
- Pinch of sea salt
- 1 tbsp olive oil
- 1 small onion, peeled and finely diced
- 1 carrot, peeled and finely sliced into rounds
- 1 stalk of celery, finely chopped
- 2 leaves of cavolo nero, roughly sliced
- Generous glug of vegan red wine, ensure vegan
- 2 x 250g pouches of Merchant Gourmet Tomatoey French and Green Lentils
Instructions
- Add the potatoes to a large pan and cover with boiling water. Simmer for 20 minutes until softened. Thoroughly drain away the water, then add in the vegan butter and salt. Mash until soft and smooth.
- Meanwhile, pre-heat the oven to 200C/ Gas mark 6.
- Add the olive oil, onion, carrot, celery and cavolo nero to a pan, and cook over a medium heat for 2-3 minutes until the onion begins to soften. Add in a glug of vegan red wine, then reduce for a further 2 minutes. Stir in the Merchant Gourmet Tomatoey French Puy and Green Lentils until combined with the vegetables.
- Spoon the mixture into an oven-proof pie dish, leaving space at the top for the mashed potato.
- Add the mashed potato to a piping bag and use a star-shaped nozzle to pipe over the pie filling, or simply smooth the mashed potato over the top.
- Bake in the oven for 25-30 minutes until golden.
Good to know!
If you're looking for a little twist, why not swap out the potato for sweet potato mash!
4 comments
Thought I had two packets of tomatoey lentils, but I only had one, so I substituted a packet ofMediterranean grains. Made the recipe, all I can say is that it was delicious. Hubby is a meat eater, but will and often does eat vegetarian, he would have eaten another portion it was so good. Easy to make and it will be on my list of comfort foods for quite a while.
Hi Anne, Yes this recipe can be frozen once cooked. Please ensure you defrost thoroughly before reheating. Enjoy!
Can I freeze these recipes once they are cooked?
Can your recipes using lentils be frozen once cooked?