We've mixed it up a little, giving this classic a vegan-friendly makeover.

Serves 4-6


30g dried wild mushrooms

2 tbsp olive oil

1 medium white onion, peeled and diced

3 carrots, peeled and diced

3 sticks of celery, diced

Salt and pepper

1 tbsp tomato puree

2 tbsp plain flour

200ml red wine

1-pint of vegetable stock

6 jacket potatoes  

100g smoked applewood vegan cheese

2 tbsp fresh chives, chopped


Preheat the oven to 170°c.

Place the potatoes onto a tray, bake in the oven for 45 minutes or until soft in the middle.

Place the mushrooms into a bowl and cover with boiling water.

Pour olive oil into a non-stick pan and add the onions, carrots and celery.

Season with plenty of salt and pepper, then stir while cooking for 5 minutes to soften.

Add the tomato puree and flour before mixing.

Pour in the red wine and stock.

Pour the mushroom water into the pan then, chop the mushrooms finely.

Add in the drained and washed lentils as well as the dried mushrooms.

Stir the mixture together and turn up the heat to bring up to a boil.

Once the pan is boiling, turn the heat down to a simmer and cook for 20 minutes to finish cooking the vegetables.

Once the potatoes are cooked, remove them from the oven and cut them open to remove the steam.

When cooled, scoop out the middle and mix with olive oil, grated cheese and chopped chives.

Spoon the potato mixture on top of the lentil mix and bake in a preheated oven for 20-30 minutes until golden.