Better than the original 😉🌱
Ingredients:
2 onions
2 carrots
1 pepper
1 large courgette
400g mushrooms
3 green chillies
1.5 cups red split lentils
3 tomatoes
1 head of garlic
1 small bunch parsley
1 tsp salt
Bisto gravy
3 instant mash potato sachets
1 L unsweetened soy milk
1 tbsp margarine
1/2 tsp salt
2 tsp dried chives (or to taste)
Process:
For the filling
Add the onions, carrots, pepper, courgette, mushrooms, and green chillies to the food processor and pulse until finely chopped. Heat a pan with a little oil over high heat and sauté the mixture until the mushrooms release water. Then, stir in the red split lentils and cook until the liquid evaporates. Next, chop the tomatoes, garlic, and parsley and add them to the pan along with 3 cups of water and salt to taste. To achieve a stew-like consistency, stir in Bistro gravy until the sauce thickens. Let the mixture simmer on low heat for 10 minutes after it comes to a boil.
For the potato mash
To prepare the potato mash, start by heating unsweetened soy milk on high heat on the stove. Once it boils, remove from heat and mix in the instant mash (using only 3 sachets since half of the stew is reserved for pies and leftovers stored in the freezer). Stir well and then add 2 cups of boiling water, margarine, salt, and dried chives. Layer the stew and mash evenly in individual trays (or a single large tray), topping with additional chives. Grill on high heat for about 10 minutes or until golden.
Tips:
Adding 2 teaspoons of smoked paprika to the filling will take the dish to a whole new level 😏. If you manage to obtain it, please share your thoughts 💚.
Enjoy 🥧🌱