1medium sweet potato peeled and chopped into small chunks
3carrots peeled and chopped into small chunks
2medium potatoes peeled and chopped into small chunks
1tbspolive oil
Sea salt
Black pepper
2tbspcoconut yogurt or plant-based yogurt
2tbspnutritional yeast
1tspsea salt
1tspDion mustard
Black pepper
For the caramelised onions
3onions roughly chopped into slices
2tbspolive oil
Pinchsea salt
For the filling ingredients
2large onions chopped roughly
3tbspextra virgin olive oil
6clovesgarlic sliced
300gdark green or Puy lentils rinsed
1.5Lwater
1tbspbouillon stock
250gmushrooms chopped
Juice 1/2 lemon
2tspsea salt
2tbspbalsamic glaze
1tbspvegan Worcester sauce
2tbspextra virgin olive oil
1tsptamari
Twist black pepper
For the toppings
Handful walnuts
Drizzle olive oil
Instructions
To make the veg topping
Heat your oven to 180c
Add the veg to one large or two baking trays. Toss with olive oil and season well. Bake the veg 35-40 minutes until cooked.
Allow to cool a little, then add to a large bowl. Mash the veg roughly with a fork or masher, then add the other ingredients. Mash into the veg. Set aside.
Add the oil to a large pan and heat to a low to medium heat. Add the onion and for approx 8-10 minutes until soft and browning. Add in the garlic and stir for another few minutes, then add in the lentils, water, and bouillon.
Bring to the boil and boil for 10 minutes, then down the heat to low, add the mushrooms and simmer for 30 minutes. Add a little more water if needed.
Stir in all the remaining ingredients.
To compile the bake
Add the lentils to a large casserole tray, spread over the base.
Then spread the caramelised onions over the lentils.
Top with the mashed veg, spreading out to cover everything.
Sprinkle with the walnuts (brake up a little) and a drizzle of olive oil