Lentil and Mushroom Shepherd’s Pie with Sage and Sweet Potato Top - alive magazine

Ingredients

• 4 Tbsp (60 mL) extra-virgin olive oil, divided
• 1 1/2 cups (350 mL) chopped onion
• 1/2 cup (125 mL) finely diced celery
• 1 cup (250 mL) Puy or French-style lentils
• 2 tsp (10 mL) miso
• 2 tsp (10 mL) tomato paste
• 1 tsp (5 mL) Worcestershire sauce
• 2 cups (500 mL) low-sodium vegetable stock
• 1/2 cup (125 mL) finely diced carrot
• 4 cups (1 L) diced mushrooms
• 1 garlic clove, peeled and crushed
• 2 tsp (10 mL) fresh thyme
• 1/4 cup (60 mL) white wine
• 1/2 tsp (2 mL) + pinch salt, divided
• 6 sweet potatoes, peeled and quartered
• 3 Tbsp (45 mL) dried sage