1 onion, diced

1 celery stalk, diced

2 carrots, diced

4 garlic cloves, minced

250g mushrooms, sliced

1/2 tsp each dried thyme and dried rosemary

1 tsp sea salt

1/2 tsp pepper

2 tbsp tomato paste

2 tbsp vegan Worcestershire sauce

1 tsp browning

300g brown lentils, rinsed and drained

100g red lentils, rinsed and drained

1/2 cup vegan red wine or veggie stock

1/2 cup veggie stock plus 2-3 tbsp more, if mixture is dry.

For the potatoes:

2-2 1/2 pounds sweet potatoes, diced

1 tbsp coconut oil

1/2 tsp sea salt

1/8 tsp pepper

Note-if you want a thicker potato topping, you can double the potato recipe. 🙂