Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 large onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 cup brown or green lentils, rinsed (200g)
  • 4 cups vegetable broth (950 ml)
  • 1 cup chopped walnuts (120g)
  • 2 tablespoons tomato paste (30g)
  • 1 tablespoon Worcestershire sauce (vegetarian or vegan option available) (15ml)
  • 1 cup frozen peas (120g)
  • Salt and black pepper to taste
  • 2 tablespoons cornstarch, mixed with 2 tablespoons cold water to make a slurry
  • 3 pounds sweet potatoes, peeled and cubed (approx. 1.4kg)
  • 1/4 cup milk (dairy or non-dairy) (60ml)
  • 2 tablespoons butter (or vegan butter alternative) (30g)
  • 1/4 teaspoon ground nutmeg
  • Salt and black pepper to taste

Instructions:

  1. Sauté aromatics (onion, carrot, celery, garlic) in olive oil until softened. Add spices (thyme, paprika, cayenne).
  2. Add lentils, broth, walnuts, tomato paste, and Worcestershire sauce to the pot. Bring to a boil, then reduce heat and simmer until lentils are tender and liquid has reduced (about 25-30 minutes).
  3. Stir in frozen peas and cornstarch slurry. Cook until thickened. Season with salt and pepper.
  4. Boil sweet potatoes until tender. Drain well.
  5. Mash sweet potatoes with milk, butter, nutmeg, salt, and pepper until smooth and creamy.
  6. Pour the lentil filling into the baking dish. Spread the sweet potato mash evenly over the top.
  7. Bake in a preheated oven at 375°F (190°C) until golden brown and bubbly (about 20-25 minutes). Broil briefly for extra browning (optional, watch carefully!).
  8. Let rest for 10 minutes before serving.