Serves 4

1 box Fry’s Meat Free Mince
1/2 med onion, chopped
2 tomatoes, skinned and chopped
500g Potatoes
2 tbsp Margarine
1/4 cup soya milk
1 tin lentils
1 tsp dried mixed herbs
10 ml olive oil

Preheat oven to 180°C. Boil potatoes until soft (approximately 20 minutes) and mash. Add margarine and milk. Sauté onion and tomatoes in a little oil until soft. Add frozen Mince and 200ml water. When Mince has defrosted, add gravy powder which is stirred in 10ml water (supplied with veggie Mince). Cook until thickened (8 minutes). Add drained lentils. Place in casserole dish. Cover mashed potato – place in oven until top is crisp and lighly browned (10 minutes).

Optional: Add steamed cubed carrots and peas to Mince mixture.