Step 1

You can watch the video in the post for visual instructions.

Step 2

Peel and chop the potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, then drain.

Step 3

Transfer back to the pot, add vegan butter, plant-based milk, nutmeg, black pepper, and sea salt to taste, and mash with a potato masher (don't use a food processor or blender).

Step 4

In the meantime, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Fry for about 3 minutes.

Step 5

Add tomato paste, soy sauce, balsamic vinegar and stir to combine.

Step 6

Add cooked lentils, corn, and peas and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced.

Step 7

Preheat the oven to 390 degrees F (200 degrees C).

Step 8

Spoon the lentil mixture into a baking dish (e.g. square 9" pan). Spoon the mashed potatoes over the lentil mixture and spread it evenly.

Step 9

Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top.

Step 10

Garnish with fresh herbs and enjoy!