Vegan Cottage Pie

Preheat the oven to 200°C/180°C fan. Peel and chop the potatoes. Boil the potatoes in salted water for 15 min until soft. Drain once soft. 

Meanwhile, peel and chop the onion. Peel and grate the carrots. Roughly chop the mushrooms. Finely chop the sun-dried tomatoes. Finely chop the thyme leaves. Drain and rinse the lentils. 

Heat a pan over a medium-low heat with a generous drizzle of oil. Once hot, add the onion and carrot with a pinch of salt and fry for 5 min. After 5 min, add the mushrooms and thyme and cook for 6 min further. 

Add the garlic powder and cook for 1 min. Add the sun-dried tomatoes, lentils, measured water, stock cube, soy sauce, sugar and tomato paste and simmer for 6 min.

Meanwhile, finely chop the chives. Return the drained potatoes to the pot along with the soy cream (adjust the amount to reach the desired consistency) and nutritional yeast. Mash until smooth. Add the chives and season with salt and pepper. 

Add the green peas to the lentils. Pour the lentils into a baking dish. Top with the mashed potatoes and, using a spatula, smooth out the top. Bake for 15-20 min. Once baked, set the pie aside to rest for 5 min.