No missing meat with this hearty, healthy vegan dish

Mushroom, lentils and kumara top pie.

Winter may not be everyone's favourite season but there is something special about rugging up, wearing cosy socks and enjoying a delicious, warm and comforting meal. This twist on a comfort classic is packed with veges and is a great source of plant-based protein. The kumara topping for this pie increases the nutritional value and also incorporates different flavours and textures. Mushrooms and lentils make for a perfect meat substitute and give this pie the hearty and filling qualities.

8 mushrooms

1 onion

2 cloves garlic

1 tsp pepper

1 carrot

250 gm of soaked lentils or 1 can.

4 kumaras

Truffle oil

½ cup red wine

1 tablespoon Oregano (chopped)

1 tablespoon Rosemary (chopped)

Salt (adjust to taste)

Peel and chop the kumaras in big cubes, place them in a pot with water and boil until cooked.

In a pan, pour a little bit of oil and pan-fry the mushrooms with onions, carrots garlic, salt and pepper on medium heat. Cook until soft.

Deglaze with the red wine and let boil so all the alcohol is evaporated, add the lentils, cover with water and simmer 30 minutes.

Mash the kumaras with the truffle oil. Add some salt and pepper.

In a pie tray place the lentil stuffing, the chopped herbs and the kumara mash on the top.

Bake for 30 minutes in high top grill oven.