Ingredients
1 Tsp oil
1 onion
1 carrot
1 leek
500ml cider
Knorr Stockpot
400g can chopped tomatoes
70g tomato puree
400g green lentils
200g dried red lentils
1 tsp oregano
1 tsp thyme
1 and a half Tsp wholegrain mustard
30ml BBQ sauce
850g mashed potato
100g vegan cheese
Method
Preheat the oven to 180C.
Chop the onions, carrots and leeks into a fine dice. Saute in a skillet with a little oil for 10 minutes. Add the garlic and cook for another two minutes. Then add the rest of the ingredients and simmer for 20 minutes.
The mixture should be firm enough to bear the weight of the mashed potatoes, but it should also not be too dry. Add water if it is too dry, or simmer to reduce the water content if too runny.
Transfer the mixture into a 20x30cm baking dish. Top with mashed potato. If you would like, sprinkle some cheese over the top.
Bake for 30 minutes.
The mixture should be firm enough to bear the weight of the mashed potatoes, but it should also not be too dry. Add water if it is too dry, or simmer to reduce the water content if too runny.
Transfer the mixture into a 20x30cm baking dish. Top with mashed potato. If you would like, sprinkle some cheese over the top.
Bake for 30 minutes.
Notes
This recipe is very heavily based on this recipe from Vegan Larder. There were a number of alterations made.







