serves 6


1 chopped onion

2 cloves minced garlic

1 tsp fresh thyme

4 cups veggie stock

2 cups green or brown lentils

350g frozen peas and carrots

1 large sweet potato

5 large potatoes

4 tbsp almond milk

salt and pepper



  1. In a pan boil enough water to cook your potatoes and sweet potatoes until soft

  2. Preheat oven to 200C/390F

  3. In a non-stick pan sauté onion and garlic

  4. Add lentils to pan and stir for 2 mins.

  5. Add 1 cup veggie stock and thyme

  6. Keep gradually adding veggie stock

  7. In the last 10 minutes of cooking add frozen vegetables

  8. Keep cooking on medium heat until veggie stock is absorbed and lentils are soft

  9. Spread lentil mix evently in a baking dish

  10. After draining the water from potatoes add almondmilk and mash with a hand-held blender

  11. Season Potatoes with salt and pepper

  12. Spread mashed potatoes evenly across lentil mix

  13. Optional: For extra flavour sprinkle vegan cheese on top of the potatoes

  14. Bake for 10-15 minutes and enjoy when potatoes are browned lightly at the top