Interreg

Serves 30 

For the pie filling

3 tbsp oil

390g onion finely chopped

180g leek finely chopped

6tsp garlic granules

6tsp dried thyme

90g tomato puree

300g brown lentils uncooked

150g soya mince dried

900g diced carrot

750g diced turnip or swede

1.5tsp black pepper

3.3ml vegetable stock

For the mash

3.6kg white potatoes

150g plant-based spread

150g grated plant based cheddar cheese

300ml plant-based milk

6tbsp nutritional yeast

Filling 

1. Heat the oil and cook the onion and leek for a few minutes until soft.

2. Add the garlic, thyme and tomato puree. Cook for a further 2 minutes, stirring.

3. Add the lentils, dried soya mince, carrots and swede or turnip, black pepper and stock.

4. Stir to combine, bring to the boil and simmer gently for 40 minutes or until the lentils are completely cooked. Add more stock if required.

Mash

1. Peel the potatoes and cut into equal size chunks.

2. Place in a large pan of cold water, bring to the boil and simmer until cooked.

4. Drain well and mash.

5. Add the spread and cheese and fold in until completely combined.

6. Add the milk and nutritional yeast and fold in until completely combined.

Assemble

Put the pie mixture into an ovenproof dish. Top with the mash. Bake in a 220°C oven for 30 minutes, or until the top begins to brown and mixture starts to bubble up at the edges.