For potato topping
4 large potatoes, peeled and boiled
1 tbsp fresh thyme
¼ cup non-dairy milk
1 tbsp extra virgin olive oil
1 brown onion, chopped
3 garlic cloves, microplaned
2 carrots, chopped
10 mushrooms, sliced
2 tbsp fresh thyme leaves, chopped
1 can lentils
1 can four bean mix
2 cans chopped tomatoes
1 cup frozen peas
2 tbsp soy sauce
¼ cup BBQ sauce
Preheat the oven to 200°C.
In a large pot of water boil potatoes.
In a large frying pan over medium heat sauté olive oil, onion, garlic, carrots and mushrooms until softened. Add lentils, beans, peas, tomatoes, soy sauce, BBQ sauce and thyme and cook for a further 10 minutes.
Place the filling mixture into a casserole dish.
Drain potatoes and mash with oat milk, thyme, salt and pepper. Spread mash evenly over the top.
Bake in the oven for 20-25 minutes.
Sprinkle with seeds and fresh thyme.