A twist on a classic with a rich mushroom and black lentil base, spiced with herbs, harissa and red wine. Topped with a creamy sweet potato mash, zataar and feta.
Serves 6
For the mash:
1.2kg sweet potatoes, peeled and chopped into large chunks
50g butter
1 tbsp nutritional yeast
1/2 tsp smoked paprika
150ml plant based milk
10g parsley, roughly chopped
100g feta
1 tbsp zataar
Extra virgin olive oil, to drizzle
For the filling:
2 tbsp sun-dried tomato oil (from jar)
2 red onion, finely diced
2 carrots, peeled and finely chopped
1 celery stick, finely diced
500g chestnut mushrooms, finely chopped
4 sun-dried tomatoes, roughly chopped
2 tbsp tomato puree
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
1 sprig fresh rosemary
5 sprigs thyme
175ml red wine
1 tbsp balsamic vinegar
1 tbsp soy sauce
400g black lentils
2 tbsp harissa paste
100ml veg stock
400g chopped tomatoes
1. Preheat the oven 180C fan.
2. Start with the mash. Place the sweet potatoes in a large pan of salted water. Bring to a boil, then reduce the heat and simmer for about 10–12 minutes, until soft and easily pierced with a fork. Drain the potatoes and return to the pot. Add the butter, nutritional yeast, smoked paprika, and plant-based milk. Mash until smooth and creamy. Stir in the chopped parsley and set aside.
3. Heat the sun-dried tomato oil in a large pan over medium heat. Add the diced red onions, carrots, and celery. Sauté for 5–6 minutes until softened. Add the mushrooms and cook for 10 minutes until softened and the water has evaporated. Stir in the sun-dried tomatoes, tomato puree, garlic, cumin and coriander, rosemary and thyme. Cook for 2 minutes until fragrant.
4. Pour in the red wine, balsamic vinegar, and soy sauce, then simmer until the liquid reduces by half. Add the black lentils, vegetable stock and chopped tomatoes. Stir in the harissa paste and cook for about 10 minutes, until the mixture has thickened slightly. Taste and season with salt and pepper.
5. Transfer the filling to a baking dish and spread evenly. Spoon the mashed sweet potatoes over the filling, spreading them smoothly to cover completely. Use a fork to fluff up the top. Scatter over the feta, zataar and drizzle with olive oil.
6. Bake at 190°C for 20 minutes, until the filling is bubbling. For a crispier topping, turn on the grill for the last 3–5 minutes. Garnish with extra chopped parsley and a drizzle of EVO.
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