This is a lovely, rich and tasty vegan version of the classic Shepherd’s pie.
For 6-8 portions you need:
1/2 cup each of green, brown and puy lentils
3/4 cup red lentils
1/2 swede, diced into bite sized chunks
glass red wine
1 tbsp dried oregano
splash mushroom ketchup
splash soya sauce
about 1 litre dark stock (I use vecon)
2 onions, finely chopped
3-4 cloves garlic, crushed
Begin by sauteeing the onion and swede in a little oil for about 10mins. Add the garlic and lentils and then add just enough stock to cover the lentils and swede. Add the wine, soya sauce, mushroom ketchup and oregano and season with pepper. Bring to the boil and then reduce to a simmer. Cook for about 30-45 mins till the swede and lentils are tender. Taste and adjust the seasoning.
Place into an ovenproof dish and top with mashed potato. Bake for about 40 mins till bubbling and serve with carrots and broccoli.