900 grams /6 medium potatoes
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, diced
2 stalks of celery, diced
300 grams /1 ½ cup green lentils
200 grams / 2 cups mushrooms, chopped
2 tablespoon fresh thyme
3 cloves garlic, chopped
500 grams /2 cups vegetable broth
250 grams/ 1 cup unsweetened plant-based milk of your choice * I used Soy
A pinch of nutmeg
Salt and pepper to season
Preheat oven to 400F/200C
Prepare a deeper baking tray and roast the potatoes with fresh thyme, salt and pepper and olive oil for about 35 minutes or lightly browned.
In a frying pan, heat the olive oil and fry onion, garlic, and thyme until the onions become translucent, about 5-6 minutes. Add the carrots and celery and fry for another 5 minutes.
Add the mushrooms and lentils and cook until the mushrooms become soft.
Add the vegetable broth and simmer for 10 minutes to thicken.
When the potatoes are ready, put in a big pan and add the plant-based milk. Heat on low and using a food processor, mix until fluffy and soft. Add salt and pepper and a pinch of nutmeg.
Spoon the lentil, mushroom filling in an ovenproof baking dish and spread the soft potatoes on top.
Reduce the heat to 350 F/180C and bake for about 15 minutes and if you like put under the broiler for another 10 minutes until golden brown.