What you’ll need:
250g garden peas
250g butter beans
(Grams above for lentils and beans are for the weight after they are cooked through not their dry weight)
1 red onion
1 stick of celery
2 cloves of garlic minced
Handful of mushrooms
6-7 large potatoes
Dairy free butter
1 cup of passata
Violife dairy free cheese
Salt, Pep, chilli sauce, Dijon mustard, cumin, thyme, agave syrup
In a pan sautée the chopped celery, carrot, mushrooms, red onion and garlic in dairy free butter and add your thyme and cumin.
After about 10 min add 250ml approx of veg stock into the pan with the veg. Bring the boil and then reduce to a simmer
Add cooked peas, butterbeans and lentils to the veg and stir through along with the cup of passata. I add a little squeeze of agave and a large spoonful of chilli but less here if you’re not a fan of the heat. Adjust seasoning with more salt/pep and thyme etc.
Let it simmer until most of the liquid has been absorbed but leave a little as it wil dry out in the oven otherwise.
Spoon into an ovenproof dish and top with the creamy mash.
For the mash:
Peel and chop potatoes. Pop into a pot and cover with water. Bring to the boil and then reduce to a medium heat until cooked through.
Drain and get mashing. I added a generous pour of almond milk, a little pinch of mustard, salt/pep and dairy free butter. Mash until smooth and creamy. I grated a packet of violife cheese into the potato. This is optional But who doesn’t love cheesy mash. I prefer to add into the mash instead of grating it on top at the end. Mmm delicious.
Spread evenly over the veg and lentil mix. Score across the top and into the oven at 180c for 30-35 min.
Remove from the oven and serve up. I often substitute chickpeas in place of butterbeans or just do all lentils so don’t be a slave to the recipe. Shaking it up is fine too.
Ah Monday eats are always the most hearty and comforting.