Lentil Haggis with Neeps and Tatties from Vedge by Rich Landau and Kate Jacoby

Ingredients

• ¼ teaspoon ground cloves
• ½ teaspoon ground cumin
• 1 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 1 teaspoon ground sage
• 1 teaspoon chopped garlic
• 1 tablespoon chopped onions
• 1 tablespoon olive oil, plus more for brushing
• ½ cup fresh bread crumbs
• 2 cups cooked lentils or one 15-ounce can lentils, rinsed and drained
• 1 teaspoon sugar
• 2 tablespoons vegan sour cream
• 2 teaspoons freshly ground black pepper
• ½ cup beer, preferably Samuel Smith’s Pale Ale
• 2 large turnips, peeled and cut into ½-inch dice (about 2 pounds)
• ¼ teaspoon ground nutmeg
• 1 pound fingerling potatoes
• 2 tablespoons olive oil
• 2 teaspoons salt