Ingredients:
1 Yellow Onion Diced
4 garlic cloves minced
1/2 cup of brown lentils
1/2 cups of mushrooms
3 tbs of flour (I use tapioca)
3 cups of mushroom stock or vegetable broth if unavailable
1 tsp of dried thyme
1 10 oz bag of frozen mixed vegetables (peas, carrots, green beans, and corn)
Flat leaf parsley for garnishing
For the Mashed Potatoes:
2 1/2 lbs of Yukon Gold Potatoes
3 Tbs of vegan butter
Salt & pepper to taste
Splash of plant milk (almond or oat work great)
Instructions:
Step 1.) Preheat oven to 425 degrees Fahrenheit
Step 2.) Grease a large baking dish with vegan butter or olive oil spray
Step 3.) Peel and chop potatoes, place them in a large pot full of water and bring to a boil.
Step 4.) After about 10-15 mins, potatoes should be tender enough for a fork to glide through easily – when this happens – drain the potatoes.
Step 5.) Transfer the potatoes back into the pot, add vegan butter, salt, and pepper. Use a hand mixer to mash the potatoes into a nice whip. Splash in plant milk as needed. Water will suffice without plant milk.
Step 6.) In a large pan, Sauté diced onion and garlic in about a 1/2 cup of the mushroom stock until onion is translucent.
Step 7.) In a blender or food processor, blend mushrooms for a couple seconds until ground up nicely, add to pan.
Step 8.) Add flour and slowly stir in the rest of the mushroom stock.
Step 9.) Bring to a boil then lower heat to simmer. Cover and cook for 20 mins.
Add frozen vegetables and cook for another 10 minutes or so until those are cooked.
Step 10.) Pour mixture into the baking dish, cover with potatoes. With a fork, make rows/lines across the dish.
Step 11.) Bake for 15 mins with a baking sheet underneath.
Step 12.) Turn oven to broil for an additional 5 mins or so to get the top crispy golden brown.
Step 13.) Top with chopped flat leaf parsley
Enjoy! 🌱