4 large flat mushrooms
1 courgette (chopped)
1 large onion (chopped)
1 carrot (chopped)
2 baby aubergines (chopped)
2 cloves garlic (crushed)
2 dsp red lentils
2 heaped tsp mixed herbs
2 tbsp olive oil
1/2 pt vegetable stock
1/4 swede
4 medium potatos
Vegan margarine
Almond or soya milk

Preheat oven to 180C or Gas mark 6

Put potato and swede into a saucepan and cover with water. Bring to the boil and simmer until both are soft. (Note the swede may need longer than the potato, so check periodically throughout cooking). Once cooked, drain and mash, adding a little milk of choice and a knob of margarine. Set aside.

Heat olive oil in a large frying pan, add garlic and herbs, stirring for a minute, add onion and continue to cook and stir for a further 2/3 minutes. Add the carrot and courgette and cook for another 2 minutes stirring to prevent burning. Add mushrooms and aubergine continuing to stir for 2 more minutes. Add vegetable stock and stir well. Simmer for 10 minutes, then add lentils, cooking for a further 10 minutes stirring occasionally. If mixture appears to be getting too dry, add a little water or more stock. Once the carrot, courgette and lentils are soft and well cooked through, remove from heat and drain well, keeping any liquid for gravy.

Place vegetable mixture into an oven-proof dish and top with the potato and swede mixture. Place in preheated oven for 20 minutes and serve with extra vegetables and gravy.