Ingredients

1kg of potatoes
2 onions, chopped
4 cloves of garlic, very finely chopped
2 cups uncooked brown or green lentils
3 cups vegetable stock 
250gm mushrooms
1 stick of celery, chopped 
2 carrots, sliced 
2 tablespoons of Worcestershire or soy sauce
50gm tomato paste
150gm cashews
1/2 cup of red wine
olive oil

    Method

    Blend cashews with vegetable stock in a food processor until milky cream & set aside. 
    Peel & chop potatoes into quarters, boil until soft (about 10 mins). Then drain & mash with 3/4 cup of the cashew/veggie stock cream. Loosely cover and set aside.
    While the potatoes are cooking, sauté onions & garlic in a little olive oil until lightly browned and caramelised - about 5 minutes. Add salt & pepper to taste. 
    Mix lentils, the rest of the cashew/stock cream & tomato paste & bring to a very low boil, until lentils are tender about 45 minutes or so - they're better super soft for this recipe. 
    In the last 10 minutes of cooking, add the carrots & celery, in the last 5 minutes add the rest of the veggies & stir in the red wine. Let it all mix in & steam off for 5 minutes or so, to let it cook down a bit. 
    Transfer to an oven-safe baking dish & carefully spread mashed potatoes over the top, smooth down with a fork & season with a crack of pepper and a little salt.
    Bake at 190 degrees celsius for about 20 minutes until the potato goes lightly brown. 
    Allow to sit & thicken a good 10 minutes before serving. 
    Great to scoop up the gravy with a slice of thick bread!

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