Cook 3 cups dried lentils in 1 litre of water with dried vege stock broth cubes. Once lentils are cooked, drain and reserve 3/4 cup of the broth they were cooked in.Set both aside. In a large skillet/ wok, caramelise garlic and onions, add lentils, mixed Veges, vegemite/Braggs, plum/Worcester sauce, soy sauce, reserved lentil broth, tomato paste and tomato sauce, and reduce so mix is neither watery or dry.
Topping:
700g potatoes chopped cooked and mashed. Mash with vegan butter and vegan milk.
2-3 cups grated vegan cheese
In a large roasting dish/ pie dish, layer: lentil mix, herbs, potatoes, and grated vegan cheese. Cook at 200 C for 45-60 m.
