Prepare Lentil Filling:
Heat olive oil, add onions, cook 8–10 mins until soft + slightly caramelised.
Add garlic, carrots, celery and cook 5–7 mins.
Stir in tomato paste, paprika, thyme, rosemary, cook 2 mins.
Add lentils + vegetable stock + soy sauce, bring to boil - simmer 25–30 mins until thick.
Stir in 25g KWERKY powder, add water to create a silky texture.
Season with salt and black pepper to taste.
Spread the lentil mixture evenly into large baking tray.
Prepare Kwerky Mash:
Boil potatoes in salted water until soft.
Drain well (key for fluffy mash).
Mash with vegan butter, KWERKY powder (100g).
Gradually add hot water.
Season with salt + pepper.
Assemble:
Preheat oven to 200°C (180°C fan).
Spread lentil filling evenly across the tray.
Spoon KWERKY mash over the top.
Use a fork or palette knife to create texture on the surface.
Bake:
Bake for 25–30 minutes until the top is lightly golden and the filling is heated through.
