For Mashed Potatoes
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2 lb Yukon Gold potatoes, peeled and chopped
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1/2 cup plant-based milk
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2 tbsp vegan butter
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Salt and pepper to taste
For Filling:
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2 tbsp olive oil
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1 yellow onion, diced
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2 carrots, diced
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2 stalks celery, diced
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2 1/4 cup mushrooms, chopped
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4 cloves garlic, minced
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2 tbsp tomato paste
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1 tsp paprika
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1 tbsp thyme
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1 tbsp rosemary
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1 tbsp parsley
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3/4 cup lentils, rinsed and drained
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2 tbsp flour
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3 tbsp soy sauce
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1/3 cup red wine
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1 cup crushed tomatoes
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1 1/2 cups vegetable broth
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1 cup frozen peas
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Salt and pepper to taste
Steps
1
Place potatoes in a large pot, cover with water and bring to a boil. Simmer 20-30 minutes until tender. Drain potatoes, and add to a large bowl with plant-based milk and vegan butter. Mash until smooth.
2
Heat olive oil in a large pan over medium heat, and saute onions, carrots, and celery until soft (3-5 minutes). Add mushrooms, and saute 5 more minutes, then add garlic. Add tomato paste, paprika, thyme, rosemary, parsley, lentils, and flour to the pan, and stir until combined. Then, add soy sauce, red wine, crushed tomatoes, and vegetable broth, and stir again. Cover, and cook 20 minutes until lentils are tender, then stir in peas.
3
Preheat oven to 390°F. Spoon lentil mixture into a greased casserole dish in an even layer, then top with mashed potatoes. Bake until potatoes are golden brown (20-30 minutes).
