Recipe Inspiration

Ingredients...

Vegetable oil

300g onion, diced

60g garlic, minced

2 sprigs of thyme, chopped

2 sprigs of rosemary, chopped

100g Essential Cuisine No1 Savoury Gravy Mix

1200ml tepid water

300g carrots, chopped

500g puy lentils, cooked

800g Nextera Mince or vegan alternative

8 large potatoes, peeled and diced into medium size pieces

60g polenta

6g dried mixed herbs

60g rapeseed oil

Method...

1. Preheat an oven to 180c.
   
   
2. Heat the oil on a medium heat in a large saucepan. Add the onion, garlic, thyme & rosemary until the onion has gone translucent.
   
   
3. Make up the gravy using the tepid water and Essential Cuisine No1 Savoury Gravy Mix. Add the carrot to the onions and cook for a couple of minutes. Add the lentils and the gravy.
   
   
4. Stir in the mince and mix together. Take off the heat and leave to cool slightly.
   
   
5. Meanwhile place the diced potatoes in a large pot of boiling salted water, cooking until tender. Drain and toss in the remaining oil, dried mixed herbs and polenta. Place on a baking tray and bake for 40 minutes until starting to go golden brown. Then crush slightly.
   
   
6. Spoon the Nextera mince and lentil mixture into a suitable dish, then scatter the crushed potato on top
   
   
7. Lower the oven temperature to 170c and bake for 5 – 10 minutes until heated through.
   
   
8. Serve with your choice of seasonal vegetables.