Mediterranean Shepherd's Pie

Peel and dice the carrot. Peel and mince the shallot. Peel and mince the garlic. Rinse and sort the lentils.

Place a large skillet or cast iron pan over medium-high heat with 1 tbsp olive oil. Add the diced carrots and cook until tender, about 2 to 3 minutes. Add the minced shallot, minced garlic, and dried oregano and cook until fragrant, about 30 seconds.

Add the tomato paste to the skillet and stir to combine, then add the vegetable broth concentrate and 2 cups water. Add the lentils and bring to a boil. Cover, reduce heat to medium, and cook until the lentils are tender, about 30 to 35 minutes.

Peel and roughly chop the sweet potato. Add the chopped sweet potato to a small saucepan and cover with 1 inch of water. Bring to a boil and cook until potatoes are fork-tender, about 10 to 15 minutes, then drain and return to the saucepan, off of the heat.

Set the broiler to high. Finley mince the walnuts. Add the butter and to the saucepan with the cooked sweet potatoes and mash well with a fork. Taste lentil filling and season with salt and pepper. Transfer the lentil filling to an 8x8 baking dish and spread mashed sweet potatoes evenly over the top. Sprinkle the minced walnuts over the shepherd's pie and broil until lightly browned, 1 to 2 minutes.

Divide the shepherd’s pie between plates. Drizzle with cilantro chutney and enjoy!