Mushroom & Lentil Pie with Kumara Top – The Carefillery

Ingredients

• 1 onion, diced finely
• 4 garlic cloves, diced finely
• 1 carrot medium, peeled and diced
• 1 celery stalk, finely diced
• 1 tsp dried thyme leaves
• 1 tsp rosemary leaves, finely chopped
• 250g portobello mushrooms, cut into cubes
• 2 cups brown lentils
• 6 cups vegetable stock
• 1 x 400g tin chopped tomatoes
• 1 tsp slightly heaped cornflour
• 2 tbsp tamari
• ½ cup peas
• ¾ cup walnuts, roughly chopped
• 2 medium orange kumara
• 3 tbsp olive oil
• ¼ cup coconut cream (may need to add a little more to achieve a smooth mash)
• ¼ cup sliced natural almonds
• Olive oil for sautéing
• Sea salt and cracked black pepper