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.
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.