A British vegan dish built on whole ingredients.

Servings: 4
Active time: 45 min
Total time: 1 h 30 min

Organic sourcing

Carrots and celery are on the Dirty Dozen and worth buying organic. Potatoes also benefit from organic sourcing due to pesticide residues.

Ingredients

• 1 cup green or brown lentils
• 2 cups vegetable stock (ideally homemade)
• 2 tbsp extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 cup mushrooms, chopped
• 1 tbsp tomato paste
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 cup frozen peas
• 4 medium potatoes, peeled and quartered
• 1/4 cup unsweetened almond milk
• to taste salt and pepper

Method

1. Rinse the lentils, then combine with vegetable stock in a pot. Simmer until tender, about 25-30 minutes.
2. While lentils cook, heat olive oil in a pan. Sauté onion and garlic until soft.
3. Add carrots, celery, and mushrooms to the pan. Cook until vegetables are tender.
4. Stir in tomato paste, thyme, and rosemary. Cook for another 2-3 minutes.
5. Add cooked lentils and frozen peas to the vegetable mixture. Season with salt and pepper. Preheat oven to 200°C (392°F).
6. Boil potatoes in salted water until tender. Drain and mash with almond milk, salt, and pepper.
7. Spread the lentil mixture into a baking dish. Top with mashed potatoes, spreading evenly.
8. Bake in the preheated oven until the top is golden, about 20-25 minutes. Cool for a few minutes before serving.

Notes

• For a gluten-free version, ensure stock and condiments are gluten-free.
• Experiment with adding parsnips or other root vegetables.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic British recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.