Method:
1. Boil 1500g potatoes in unsalted water until tender. Drain thoroughly. Hydrate 80g KWERKY with a measured portion of the 1000g water and mash into the potatoes until smooth.
2. Heat 25g rapeseed oil. Add 400g onion and 500g carrot and soften. Add 500g lean beef mince and cook until evenly browned.
3. Stir in 75g tomato purée, 250g red lentils, 50g lower-salt stock powder and 10g dried mixed herbs. Add the remaining measured water gradually and simmer until the lentils are tender.
4. Whisk 50g plain flour with a small measured quantity of cold water until smooth; stir into the filling and simmer until the required body is achieved. Add 400g peas and heat through.
5. Divide the filling evenly between validated trays, top with the KWERKY mash and level consistently. Bake until piping hot throughout and lightly coloured; verify the site-approved safe core temperature.
6. Rest briefly for portion stability and divide into 10 equal servings. Confirm finished yield, tray loading and portion weight.
