Ingredients
Directions
- 1
Roast cherry tomatoes in balsamic vinegar, salt and pepper. Fry off carrot, onion, celery, and mushrooms. Allow to sweat for 5 mins before adding garlic.
- 2
After 10-15 mins on medium heat, add green lentils, tomato puree, roasted cherry tomatoes, and season with vegan beef stock, thyme, rosemary, smoked paprika, nooch, soy sauce, and balsamic vinegar. Let it all simmer together on low-medium heat for 15-20 mins.
- 3
Make the mash by adding lots of vegan butter, salt and pepper.
- 4
Load all of the filling in a deep dish, top with mash, fresh parsley, score the top with a fork, drizzle with olive oil for ultimate crisp.
- 5
Pop it in the oven for 15 mins at 200 degrees.
