Based on this recipe from The Kitchn.
- 5 medium sweet potatoes, scrubbed and pricked all over with fork
- 1 cup small black (beluga) lentils (or what you have on hand)
- 3/4 cup uncooked steel cut oats
- 1 tsp minced basil and sage leaves
- 3 inch piece seaweed (supposed to add minerals and help digestibility of lentils)
- 1 clove garlic, smashed
- 1 tsp. vegetable broth powder
- 5 cups water
- 1 tablespoon olive oil
- 1 pound cremini mushrooms, finely chopped
- 1 medium yellow onion, finely diced
- 1 large carrot, finely diced
- 2 celery stalks, finely diced
- 1 tablespoon tomato paste
- 1 cup vegetable stock with a few dashes of worcestershire sauce and balsamic vinegar
- 1 tablespoon soy sauce or tamari
- 1/4 teaspoon smoked paprika
- Pepper to taste
Roast potatoes at 400’F for about an hour, until very soft. Set them aside and let cool while you prepare the lentil filling.
Add water, bring to a boil, then simmer for 20 – 25 minutes uncovered until lentils are done, but still a bit firm. Drain the mixture in a fine sieve in the sink, so you are left with a “ground meat” like texture. I think with other seasonings this could be a really good “vegetarian” ground meat for most purposes, like tortiere, taco filling, chili, etc. Much cheaper than “vegan meat crumbles” and I’m not scared to eat it.
While the lentil filling is cooking, saute the mushrooms until browned in the olive oil. Add the onion, carrot and celery and cook until desired tenderness. Add tomatoe paste, cook for a minute or so, then pour in the veg stock, tamari, and smoked paprika (or any other seasonings you want).
Stir the drained lentil filling into the pot and simmer for 5-10 minutes, until quite thick. Remove from heat while you finish the potatoes.
Peel off the skin from the cooled potatoes, then mash or puree with an immersion blender until desired consistency. This reminded me never to boil sweet potatoes again. The mash from roasted was super sweet and tasty and didn’t need salt(even for me) or seasonings at all.
You could use a 9X9 pan for a deep pie, or 9X13 pan. Oil the dish, then spread in the lentil filling, top with the sweet potatoe, and bake in a 350’F oven for 30 minutes until bubbling.
You can assemble and refrigerate or freeze the pie for later. Allow frozen pie to thaw overnight in fridge, or bake for about an hour from frozen. You could also freeze the component parts, or use smaller individual serving sizes.