- Serves6
- CourseMain meal
- Prepare20 mins
- Cook40 mins
- Total time1 hr
Ingredients
- 1.2kg Essential Potatoes
- 4 tbsp Essential Olive Oil
- 250g frozen Cooks’ Ingredients Soffritto Mix
- 150g pack shiitake mushrooms, trimmed and finely chopped
- 2 x 400g cans Essential Lentils in Water, drained
- 1 tbsp soy sauce
- 500g passata with chopped basil
- 1 pinch sugar
- 200g Violife Cheddarton plant-based alternative to Cheddar, grated
Method
Preheat the oven to 220°C, gas mark 7. Prick the potatoes all over with a fork. Spread out on a plate and microwave on high for 10-20 minutes, turning them every 5 minutes until tender. Allow to cool for 2-3 minutes.
Meanwhile, heat 2 tbsp oil in a large frying pan over a medium high heat. Fry the soffritto for 6-8 minutes until starting to soften. Add the mushrooms and fry for another 5-6 minutes. Stir in the lentils and soy sauce, fry for 1 minute, then add the passata and a pinch of sugar. Bring to a simmer and cook for 8-10 minutes, then tip into a medium ovenproof dish (about 1.5 litres in volume).
Carefully (using a clean tea towel to protect your hands), cut open the potatoes and scoop out the flesh into a large mixing bowl. Add the remaining 2 tbsp oil and ½ of the Cheddarton, then mash together and season. Spoon over the lentil mix, then scatter with the remaining Cheddarton. Bake in the oven for 15 minutes. Pop under the grill briefly to brown the top a little more, if liked. This is lovely served with steamed greens.
Cook’s tip
Leftovers
Potato skins
Don’t discard the potato skins after scooping out the flesh. Toss them with oil, salt, chopped woody herbs such as thyme or rosemary, and some chilli or paprika, then roast and serve as a canapé with drinks.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 2,184kJ/ 522kcals |
|---|---|
Fat | 19g |
Saturated Fat | 10g |
Carbohydrates | 65g |
Sugars | 8.1g |
Fibre | 19g |
Protein | 14g |
Salt | 1.2g |