Instructions

• Heat a large pan over medium heat, heat the olive oil, then add the diced onion, garlic, and a pinch of salt. Cook for 5 to 10 minutes until the vegetables soften. Now add the sliced mushrooms, cumin, and paprika, and cook for 10 minutes until the mushrooms have softened and reduced in size.
• Stir in the green lentils, tomato purée, vegetable broth, and chopped tomatoes. Mix well and cook for 30 to 40 minutes until the liquid has evaporated.
• Meanwhile, heat a large pot over medium heat and fill it with boiling water. Add the sweet potatoes and carrots and cook for 15 to 20 minutes until they become soft. Drain the water and return the sweet potatoes and carrots to the pan.
• Add the almond milk, nutritional yeast, salt, and black pepper to the sweet potatoes and carrots. Mash them until they are soft and creamy using a fork or a masher.
• Preheat the oven to 400°F ( 200°C).
• When the filling layer has reached a thick, sauce-like consistency, spoon it into the bottom of a 10 in (25 cm) shallow casserole dish. Spoon the mashed sweet potatoes and carrots over the top and smooth them out with the back of a wooden spoon.
• Place the dish into the hot oven and bake for 10 to 15 minutes until the top turns golden.