Ingredients
19 total- 1.4kg maris piper potatoes, peeled and halved, or quartered if large
- 250g cabbage, chopped
- 3 tbsp olive oil
- 1 large brown onion, diced
- 2 carrots, finely chopped
- 1 celery stick, finely sliced
- 2 garlic cloves, crushed or grated
- 2 tbsp balsamic vinegar
- 250g sliced mushrooms
- 2 tbsp tomato purée
- 1 tsp nutritional yeast, plus 1 tbsp
- 1.4L low-salt vegetable stock, hot (check for gluten free)
- 320g dried brown or green lentils
- 2 tsp dried mixed herbs
- 2 dried bay leaves
- 250ml oat milk
- 1 tbsp sunflower seeds
- 5 walnuts
- 1 tbsp milled flaxseed
Method
7 stepsStep 1
Put the potatoes in a large pan of water with a pinch of salt; bring to the boil. Simmer for 25 mins or until soft. Add the cabbage for the final 2-3 mins, then drain.
Step 2
Meanwhile, heat 1 tbsp oil in a pan over medium heat. Add the onion, carrot, celery and garlic and cook for 5 mins. Stir in the balsamic vinegar and cook for 5 mins more, stirring regularly.
Step 3
Stir in the mushrooms and cook for another 5 mins, then add the tomato purée. Stir the 1 tsp nutritional yeast into the stock, then add 1.2L to the pan with the lentils, mixed herbs, bay and a grind of black pepper. Cover and cook for 20 mins.
Step 4
Drain the potatoes and cabbage, then return to the pan with the oat milk and remaining 2 tbsp oil. Mash well, then season to taste. Preheat the oven to 220°C/200°C fan/gas 7.
Step 5
Check the lentils. If they look a bit dry, add the remaining 200ml stock and cook for 8 mins. If a little thin, stir in 2 tbsp of the mash. Transfer to a baking dish; top with the mash.
Step 6
For the topping, blitz the sunflower seeds, walnuts, remaining 1 tbsp nutritional yeast and a pinch of black pepper in a high-speed blender to a chunky crumb. Tip into a bowl and mix with the flaxseed. Sprinkle over the mash.
Step 7
Bake for 20 mins or until golden. Chill leftovers for up to 2 days or freeze for up to 3 months.