This serves 2-3 people, depending on how hungry you are and whether you serve it with lovely green vegetables like broccoli or spinach on the side.
1 onion chopped
1 clove garlic
1 stick celery chopped
1 cup sweetcorn
6 small brown mushrooms, chopped
1 tin or 2 cups cooked brown lentils
Handful savoury yeast
1 tsp mixed herbs
Vegetable stock or water
Peel and boil the potatoes in a pan of salted water.
Fry the onion a little of the margarine or oil until transparent. Add the garlic, celery, sweetcorn, mushrooms lentils and herbs and stir well.
Add the savoury yeast and stock or water bit by bit, stirring, until the mixture has thickened and you have a nice gravy. Season to taste
Pour into a greased over-proof dish.
Drain and mash the potatoes, adding soy milk and margarine to taste.
Pile gently on top of the pie mixture, spreading the potato out to the sides of the dish.
Bake at around 180° for about 40 minutes, or until potato is golden brown.