Directions

• The Topping
• Steam or boil the potatoes until soft (roughly 15 mins) then mash with the other topping ingredients until soft and creamy, but not too wet, set aside. You can start preparing the filling while the potatoes are cooking.
• The Filling
• Preheat the grill. Heat the oil in a large saucepan then gently sauté the onion, celery and carrot until they begin to soften, around 5 mins.
• Add the beans, green and red lentils, stock, tomato puree, yeast extract, Worcester sauce, and herbs. Bring to the boil, then simmer, uncovered for 15 mins until the vegetables are cooked, adding a little more water if it becomes too dry.
• Add the frozen peas and cooked for 2 -3 more minutes until they are cooked through and the season to taste.
• Transfer the lentil and bean mixture to a large oven dish and then top with the mash potato topping.
• Draw lines across the top with a fork to create a ridged pattern (thins makes more crispy bits!) and dot with a few little bits of margarine if you want an extra crispy top.
• Place under a hot grill for 10 mins or until the top is golden and crispy. Serve with fresh green veg and gravy.