First things first, let’s get those veggies prepped. I started by peeling and chopping the swede and celeriac. They are a bit tough, but with a good knife, they yield beautifully. Dicing three carrots comes next. The bright orange adds life to the dish. Time to slice those leeks and onions too.

In a large pot, I heated a glug of extra virgin olive oil over medium heat. After a minute, I added the chopped onions and leeks. They danced in the oil, releasing their sweetness. After about five minutes, they became translucent, almost golden.

With the onions and leeks now fragrant, in went the diced carrots, swede, and celeriac. I sprinkled in a pinch of salt, letting the flavors meld. After stirring for a good five minutes, it was time to introduce the cumin seeds and bay leaf. The aroma filled my kitchen—a warm hug in the form of cooking.

Next, I tossed in the drained green lentils and the dried porcini mushrooms. The lentils add nutritious depth to the filling, while porcini, once rehydrated, provide an umami twist that brings everything together. Stir it around a bit to mix everything well.

I added a generous three tablespoons of tomato purée and a teaspoon of Marmite (this is where the magic happens). Marmite amplifies that rich flavor. Following that, the smoked paprika joined in to lift the entire filling. Stir it until blended, and don’t forget to adjust seasoning to your taste!

Now comes the quiet part. Add enough water or vegetable stock to almost cover the mixture, bring it to a gentle simmer, then reduce the heat and let it cook for about 30 minutes. Check occasionally, letting the veggies soften and soak up all those delicious flavors.

While the filling is working its magic, it’s time to prepare the potatoes. I boiled the chopped waxy potatoes for about 15-20 minutes until they were tender. After draining them, I tossed in the unsalted butter and a splash of milk, mashing it until creamy. No lumps allowed! Season with a sprinkle of salt and pepper to taste.

Preheat your oven to 200°C (about 400°F). In a deep baking dish, ladle the veggie-lentil mixture, smoothing it out. Then, spoon the mashed potatoes over the top. Using a fork, I made playful peaks and valleys in the potatoes—this creates a lovely crispy crust when baked.

Now, slide that dish into the oven. Bake for about 30 minutes or until the top is golden and slightly crispy. As it bakes, the kitchen fills with an irresistible aroma.

Once it’s out of the oven, let it cool for about five minutes before serving. It’s challenging, as the tantalizing smell tempts me to dig right in! But trust me, it will be worth the wait.