For the Sweet Potato Mash

1.25 kg (about 5 medium) sweet potatoes

120 ml unsweetened almond milk (or any plant milk)

1 heaping tbsp vegan butter

150 g vegan cheddar-style cheese (grated)

Sea salt and black pepper, to taste

For the Lentil Filling

1 tbsp olive oil

1 red onion, finely chopped

4 garlic cloves, minced

1 celery stalk, diced

200 g chestnut mushrooms, roughly chopped

250 g (about 1½ cups) dried red lentils, rinsed

2 × 400 g cans chopped tomatoes

500 ml vegetable stock

1 tbsp tomato purée

2 tbsp soy sauce

1 tsp marmite (or miso paste)

1 tbsp dried mixed herbs

1 tsp ground cumin

1 tsp smoked paprika

Salt and pepper, to taste

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Preheat the oven to 180 °C / 350 °F.
Prepare the sweet potatoes: Peel and cut them into 2-inch chunks. Place in a large pot of boiling water and simmer for around 20 minutes or until soft.
Cook the filling: While the potatoes cook, heat oil in a large pan over medium heat. Add onion and sauté 3–4 minutes until soft. Add garlic and celery, cook 1 minute more. Then stir in mushrooms and cook until most of their liquid has evaporated.
Add lentils and sauce ingredients: Mix in lentils, tomatoes, stock, tomato purée, soy sauce, marmite, herbs and spices. Stir well, bring to a gentle simmer, and cook for about 25 minutes until thickened and the lentils are soft. Taste and adjust seasoning.
Mash the sweet potatoes: Drain and return to the pot. Add almond milk and whip with a masher or hand mixer until smooth. Beat in vegan butter and cheese, season to taste, and set aside.
Assemble the pie: Spread the lentil mixture into a large baking dish (or individual ramekins). Top with spoonfuls of sweet potato mash and gently spread to the edges. Use a fork to make ridges on top for extra crispness.
Bake: Place on a baking tray and bake for 25 minutes, or until bubbling around the edges. For a crispier top, turn on the grill for an additional 3–5 minutes.
Serve and enjoy: Let cool for a few minutes before serving. Top with fresh parsley and serve with sautéed greens or a leafy salad.

Use any plant milk you like — oat, soy, or cashew all work beautifully.
Violife cheddar-style cheese melts perfectly, but a vegan mozzarella or cream cheese style also works well. If using cream cheese, reduce the milk slightly.
Swap mushrooms for zucchini, aubergine, or peppers if preferred.
For extra depth, add a splash of balsamic vinegar to the filling before baking.