This has got to be the most tasty version that I've ever made yet!
Peel 3 large potatoes and place in a pot with water. Bring to the boil & simmer til very tender. Mash with plant milk of choice.
To prepare the lentil base-
Combine in a frying pan:
1 drained tin lentils
1/2 chopped red capsicum
1 small brown onion
4 cubes frozen spinach
6 chopped button mushrooms
Saute until the spinach has completely defrosted & the other vegetables are warmed through.
In a small measuring jug combine 1 Tablespoon cornflour with a quarter cup of cold water. Stir until cornflour is dissolved.
Pour over the lentil mixture and stir well. Stir in 2 Tablespoons BBQ sauce. Add 1 teaspoon dried oregano and 1 teaspoon sage.
Mix in well amongst the vegetables. The mixture will thicken as it warms.
Place the lentil mixture down the bottom of a baking tray and press in gently.
Top with the potatoes and bake at 200C for 30 minutes until lightly golden brown on top.
Serve and enjoy!