4 tablespoons olive oil, plus extra to brush kumara slices
1 onion, diced finely
4 garlic cloves, diced finely
2 carrots, peeled and diced into small cubes
250 grams portobello or brown mushrooms, cut into cubes
2 cups green lentils
2 tablespoons tamari
6 cups vegetable stock
1/2 cup red wine
1 teaspoon dried thyme leaves
1 tablespoons fresh rosemary leaves, finely chopped (plus extra for garnish)
1 400 gram tin tomatoes
1 slightly heaped teaspoon cornflour
1/2 cup peas
sea salt and cracked black pepper
1 large orange kumara, very finely sliced (with a mandoline is ideal but not essential)
Heat olive oil in a large saucepan over a medium heat. Add onions, garlic and carrots. After a couple of minutes add the mushrooms. Cook until the onions are soft and translucent.
Add the lentils, tamari, stock, wine, thyme, rosemary and tinned tomatoes. Bring to a boil and then reduce to a simmer for 30 minutes, stirring regularly.
Combine the cornflour with a small amount of water to make a paste. Add to the saucepan along with the peas and stir well. Reduce the heat to low and cook for a further 20 – 30 minutes until the sauce is thick and glossy. Taste and season with sea salt and cracked black pepper.
Pre heat oven to 180 ˚C.
Pour into an ovenproof casserole dish. You can make one large pie or several smaller ones. Brush the kumara slices with oil and tile on top on the lentils. Sprinkle with sea salt and additional rosemary leaves.
Bake for approximately 30 minutes until the kumara slices are tender and golden.
Leftovers will last up to four days (covered) in the fridge. Spare lentil mixture will freeze well for up to 4 months.