Ingredients for 6 servings:
For the mashed potatoes:
- 1.5kg potatoes
- 1 pinch of nutmeg (optional)
- 2–3 tbsp unsweetened almond milk or water (optional)
For the filling:
- 1 medium sized onion, diced
- 2 finely chopped garlic cloves
- 2 finely chopped celery sticks
- 2 to 3 medium carrots, diced
- 300 g rinsed, raw brown or green lentils (or 1 kg chopped mushrooms instead)
- 1 L Healing broth, Vegetable broth or water (omit if using mushrooms)
- 3 tbsp Tomato paste
- 1 tbsp fresh or 1 tsp dried thyme
- 1 tbsp chopped fresh or 1 tsp dried rosemary
- 2 Tea spoons Onion powder
- 1 teaspoon Garlic powder
- 1/2 tsp Paprika powder
- 70 g fresh or thawed frozen peas
- Fresh thyme sprigs for garnish (optional)
Preparation:
Wash the potatoes and steam them in a pot with a steamer insert for 30 to 45 minutes until soft.
In a large bowl, mash the potatoes with nutmeg and add a little almond milk or water if necessary. Set aside, covered.
Meanwhile, preheat the oven to 200°C.
For the filling, sauté the onion cubes in a wide saucepan for 3 to 5 minutes, if necessary adding a little water to prevent them from burning. Add the garlic, celery and carrots and cook for another 5 minutes until lightly browned. Next, add the lentils, stock, tomato paste and spices to the pot and simmer, covered, for 30 to 35 minutes until the lentils are soft. Add the peas in the last 5 minutes.
If mushrooms are used instead of lentils, the cooking time only takes 15 to 20 minutes until the mushrooms are soft. Here too, add the peas in the last 5 minutes.
In a large 20 x 30 cm baking dish, first spread the filling on the base, then spread the potato mixture over it. Smooth the surface with a spoon. Bake for 10 to 15 minutes until the top is lightly browned. Allow to cool for 10 to 15 minutes before serving. Garnish with a few thyme sprigs if desired.
Bon appetit!
Source: Heal your brain, The practical program
Photos: Maarja Urb
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