Serves 4
Directions
- 1Peel and thinly slice the potatoes (about 5mm).
- 2Finely chop the onion, garlic, carrots, celery and sun-dried tomatoes.
- 3Roughly chop the mushrooms and strip the thyme leaves.
- 4Heat olive oil in a large frying pan over medium heat.
- 5Add onion, carrots, celery and mushrooms.
- 6Cook for 7–8 minutes until softened and lightly browned.
- 7Add garlic and cook for 1 minute.
- 8Stir in tomato purée, chopped tomatoes, stock, red wine, lentils and thyme.
- 9Simmer for 7–8 minutes until thick and rich.
- 10Boil sliced potatoes for 2–3 minutes, then drain.
- 11Stir peas and nutritional yeast into the filling.
- 12Season well.
- 13Spoon filling into an ovenproof dish.
- 14Layer potatoes on top, brush with olive oil and season.
- 15Bake at 200°C fan for 30–35 minutes until golden and bubbling.
- 16Rest for 5 minutes.
Ingredients
- 500 g floury potatoes
- 2 tbsp olive oil
- Salt
- pepper
- 1 tbsp olive oil
- 1 onion
- 2 carrots
- 1 stick celery
- 10 sun-dried tomatoes
- 350 g mushrooms
- 4 garlic cloves
- 0.5 bunch fresh thyme
- 2 tbsp tomato purée
- 150 g garden peas
- 4 tbsp red wine
- 1 x 400g tin chopped tomatoes
- 200 ml vegetable stock
- 1 x 400g tin cooked lentils
- 25 g nutritional yeast (nooch)
- Salt
- pepper
Equipment
large frying panovenproof dish
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