This is a vegan shepherd's pie. My son affectionately calls it Mash Pie!
Great comfort food packed with goodness! Serve with a leafy salad and wagamama style dressing!
Blitz the onion in a food processor and fry in the oil until soft and turning golden
Add the garlic and fry for a few more minutes
Blitz 1 of the carrots and the mushrooms until very fine
Add to the pan and fry down for 15 mins
Add the can of chopped tomatoes, the oregano and the tomato puree
Cook for 10 mins
Add the lentils and salt & pepper to taste
Add the gravy / stock mixture and bubble up for 10 mins
Meanwhile cut the carrots into small squares and boil for 5-7 minutes together with the peas
Pour carrots and peas into the 'mince' mixture and stir through
Fill an oven dish half full with the 'mince' and top with creamy mash and grated cheese
Bake at 190 for 25 mins
Serving Size serves 4