Vegan Lentil Pie

1 cup green lentils

6 medium potatoes, mashed

1 Tbsp olive oil

1 yellow onion, diced

2 carrots, diced

2 Tbsp dried thyme

1-2 Tbsp red or white wine

pinch black pepper [to taste]

1-2 tsp sea salt [to taste]

2 Tbsp whole grain flour

½ cup water

Cook the lentil by bringing to the boil and then simmering until soft, around 30 minutes.

Cut the potatoes, add a little salt, and boil until soft, also around 30 minutes. Drain and then mash until smooth - you can add rice milk or dairy-free spread if desired.

Lightly fry the onions until soft, adding the carrots and thyme. Add the wine and other vegetables before adding the flour. Add the remaining water whilst dissolving the flour. Then combine with the lentils, season to taste and stir well.

Place the lentil mixture in your chosen dish(es) and top with the potatoes. I like to use the back of a fork to create lines in the top of the potatoes, as this ensures the potato crisps in the oven. Bake in the oven for 30 minutes at 190C.

Can be served immediately, or left to cool before freezing/refrigerating for later use.