Soak your porcini mushrooms in 1 cup of hot boiled water for 10-15 minutes.

Cut your potatoes into evenly-sized chunks, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.

While potatoes are cooking, preheat oven to 220°C and lightly grease a 2-quart baking dish (or comparable sized dish, such as a 9x13 pan)

Once potatoes are cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add desired amount of vegan butter (we recommend 2-4 Tbsp) and plant-based milk (we recommend 2-4 Tbsp), and season with salt and pepper to taste. Loosely cover and set aside.

In a large saucepan over medium heat, sauté onions, carrots, herbs and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 6-8 minutes.

Drain the porcini mushrooms, but keep the liquid. Set the liquid aside and chop the mushrooms.

Then add the chopped mushrooms, reserved mushroom liquid, vegetable stock, and tomato paste to the carrot and onion mix and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until the onions are transparent. Add a pinch of salt and pepper.

Add your lentils and Fry’s Pea Protein Mince to the vegetable mix. Taste and adjust seasonings as needed. Then transfer this vegetable mix with your lentils and Meat Free Mince to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with garlic bread crumbs (optional).

Place on a baking sheet to catch overflow and bake until the mash is lightly browned on top.