This recipe is a more simple and quicker dish to prepare than my other vegetarian / vegan pie using fewer ingredients but just as tasty. It has a ‘stodgier’ base, which my husband prefers. He says it taste ‘meatier’.
Preheat oven to Gas mark 5 190 C
4 medium/ large white potatoes
5 medium/ large sweet potatoes
1 large onion – finely chopped
Punnet of chestnut mushrooms – 200 g – coarsely chopped
100 g sun-dried tomatoes (I use a packet of Merchant Gourmet) – unsoaked
Red lentils – large mugful
1 large tin of chick peas 400 g – drained
Vegetable stock cube
Peel, chop, boil and mash the potatoes.
Fry the chopped onions in a some olive oil until soft. Add the chopped mushrooms and cook for 2 minutes. Add the chick peas, lentils, sun-dried tomatoes, mushrooms, stock cube and enough boiling water to just cover the ingredients. Stir and leave to simmer – stirring occasionally adding more water if required. Once the lentils are soft, remove from the heat and put into an oven proof dish.
Cover the mixture with the mashed potatoes creating a thick layer.
Place in the middle of the oven for 20-25 minutes. Once piping hot, serve and enjoy.