Ingredients
2 medium onions, peeled & halved
6 garlic cloves
1/2 head broccoli chopped into florets
2 large carrots cut into chunks
8 mushrooms
1 tsp each of dried basil, thyme, oregano
2 cans organic lentils, drained and rinsed
2 vegetable bullion cubes such as rapunzel or 2 tbsp Vege stock paste
1 heaped tsp miso
3 tbsp tamari soy sauce
3 tbsp tomato paste
Salt and pepper to taste
1 cup frozen peas
Method
Add vege (bar peas) to a food processor or Thermomix. Blitz until fine.
Sauté in a splash of filtered water until soft (Thermomix 8 mins, 100 degrees, speed 3.5)
Add the rest of the ingredients and cook for 15 mins.
Taste and season.
Add to a large baking dish. Scatter with frozen peas.
Top with mashed potato - and lots of it.
I make it with lashings of extra virgin olive oil, Harker Celtic sea salt and water and whip with a fork after mashing ALL the lumps out (I abhor lumpy mash, it’s just ain’t happening!)
Spread this on top of the “mince” and use a fork to score. This will go golden and crispy when you bake it!
Bake on fan bake at 180 degrees until golden on top (about 30 mins).
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