Kūmara and Lentil Shepherd's Pie

Ingredients

• 1 kg Kūmara (sweet potato)
• 1.5 cups Brown or Green Lentils
• 4 cups Vegetable Broth
• 1 large Onion
• 2 medium Carrots
• 2 stalks Celery
• 3 cloves Garlic
• 2 tablespoons Tomato Paste
• 1 teaspoon Dried Thyme
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/4 teaspoon Nutmeg
• 1/2 cup Dairy-free Milk

Instructions

1. 1Peel the 1 kg of kūmara and cut it into 1-inch (2.5 cm) chunks. Place the kūmara in a large pot, cover with water, and bring to a boil over high heat (approximately 212°F / 100°C); boil for 15-20 minutes until very tender when pierced with a fork. Drain the kūmara completely, then return it to the pot and mash thoroughly with the 1/2 cup of dairy-free milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg until smooth and creamy; set aside.
2. 2Rinse the 1.5 cups of brown or green lentils under cold water and set aside to drain. Peel and dice the 1 large onion, 2 medium carrots, and 2 stalks of celery into 1/4-inch (0.6 cm) pieces; peel and mince the 3 cloves of garlic.
3. 3Heat the 2 tablespoons of olive oil in a large (e.g., 10-inch or 25 cm) skillet or heavy-bottomed pot over medium heat (approximately 300-325°F / 150-160°C). Add the diced 1 large onion, 2 medium carrots, and 2 stalks of celery, cooking for 5-7 minutes until softened and the onion is translucent. Stir in the minced 3 cloves of garlic and 2 tablespoons of tomato paste, cooking for 1 minute more until fragrant.
4. 4Add the rinsed 1.5 cups of lentils, 4 cups of vegetable broth, 1 teaspoon of dried thyme, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the skillet or pot. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils are tender and most of the liquid has been absorbed, forming a thick stew.
5. 5Preheat your oven to 190°C (375°F). Transfer the cooked lentil mixture into a 9x13-inch (23x33 cm) baking dish, then carefully spoon and spread the mashed kūmara evenly over the top, extending to the edges. Bake for 20-25 minutes, until the kūmara topping is lightly golden brown and the lentil filling is bubbling around the edges.
6. 6Carefully remove the Kūmara and Lentil Shepherd's Pie from the oven and let it cool for 10-15 minutes before serving. This cooling period allows the filling to set, making it easier to portion and serve.

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