Ingredients:

1-2 tbsp grapeseed oil

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

1-2 tbsp nutritional yeast

Instructions:

1. Press saute button on instant pot. Add oil. 
2. Add onions, cook for around 2 minutes.
3. Add celery and carrots. Cook for another 2 minutes or so.
4.  Add garlic and mix.
5. Add mushrooms, rosemary, thyme, salt and pepper.
6. Add tomato paste and stir well. 
7.  Now add the worsestershire sauce and the browning and stir.
8. Add both lentils and stir to coat. 
9. Now stir in the wine, then the stock. 
10. Turn off the instant pot. Lower in the sweet potatoes in a steamer basket.
11. Cover the instant pot and place the knob to sealing.  Press soup button and adjust to 8 minutes.
12. When done, turn off the instant pot, and turn the knob to venting to release the pressure.
13. Once all the pressure is done releasing, open the instant pot. 
14. Take out the sweet potatos and dump them into a bowl from the steamer basket. Set aside.
15. Stir the lentil mixture. If it’s too dry, add 2-4 tbsp more of stock, to your desired consistency.
16. Pour filling into a 9 x 13 inch baking dish. Spread evenly.
17. To the bowl of sweet potatoes, add the coconut oil, salt, pepper and nutritional yeast. Mash well until smooth.
18. Dollop onto the lentil filling, and spread carefully and evenly.
19. Bake at 400 for around 10 minutes, and 5 minutes under the broiler for a golden brown colour. Enjoy!

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