2-5tbspunsweetened dairy-free milk(I use soy but would avoid coconut)
4spring onions, finely chopped
1tbspoil from sundried tomato jar(or vegetable oil if using no oil tomatoes)
1 medium onion, diced
2medium carrots, diced
8sundried tomatoes from a jar(or no oil variation if preferred)
2x400g tinlentils, drained
1/2tbsp dried rosemary
Salt and pepper to taste
Preheat oven to 200 degrees C.
Place your peeled and chopped potatoes in a pot of water and bring to the boil.
In the meantime, fry onion and carrot in oil on a medium heat. Cook for 7-10 minutes until softened.
Add the leeks and sundried tomatoes to the pan and cook until softened.
Toss in the herbs and drained lentils, mixing it all together.
Add the stock, seasoning generously with salt and pepper. Bring to the boil and reduce to low until the liquid has mostly evaporated but the mixture is still moist, around 15 minutes.
When your potatoes are soft enough, drain the water. Add the butter and mash, adding milk a tablespoon at a time, seasoning with salt and pepper. Get it to a creamy, spreadable consistency which will be easy to layer on top of your lentil mixture. Mix the spring onions through.
Pour your lentil mixture into a casserole dish, spreading evenly. Top with the spring onion mash and flick up peaks in the potato so they will get crispy in the oven.
Pop it in the oven for around 15-20 minutes until the mash is crispy. Serve with extra veg!