Ingredients:

  • 450g Cremini mushrooms, roughly chopped
  • 2 cans (15 oz each) brown or green lentils, drained and rinsed
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 150g frozen peas and carrots mix
  • 2 tbsp tomato paste
  • 1 tbsp balsamic vinegar
  • 350ml rich vegetable stock
  • 1 tbsp fresh thyme
  • 1 tsp smoked paprika
  • 1 tbsp all-purpose flour
  • 1.1kg Yukon Gold potatoes, peeled and quartered
  • 56g unsalted butter
  • 120ml whole milk
  • 50g grated white cheddar cheese
  • 1.5 tsp sea salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place quartered potatoes in a large pot of salted water. Bring to a boil and cook for 15 minutes until tender.
  2. While potatoes boil, heat a 12-inch cast iron skillet over medium-high heat. Add mushrooms to the dry pan and sear until they release moisture and turn deep mahogany brown for 8 minutes.
  3. Add diced onion and garlic to the skillet with a splash of oil. Sauté until translucent. Stir in the tomato paste, smoked paprika, and thyme, cooking for 2 minutes to caramelize the paste.
  4. Sprinkle flour over the vegetables and stir. Deglaze the pan with balsamic vinegar, then slowly whisk in the vegetable stock. Add the lentils and frozen peas/carrots. Simmer for 5-7 minutes until thickened.
  5. Drain the cooked potatoes. Mash with butter, milk, salt, and pepper until rustic and chunky. Stir in half of the cheddar cheese.
  6. Spread the potato mash over the lentil filling in a baking dish. Use a fork to drag across the surface, creating deep ridges (the Fork-Crinkle technique). Sprinkle with remaining cheese.
  7. Place in a 200°C oven for 20 minutes until the ridges are golden-brown and crispy.
  8. Let the pie sit for 10 minutes until the filling sets slightly before serving.