A wholesome blend of lentils, mushrooms, and vegetables topped with smooth mashed potatoes and baked to golden perfection.
# Ingredient List:
→ Potato Topping
01 - 3.3 pounds Yukon Gold or Russet potatoes, peeled and quartered
02 - 1/4 cup milk or plant-based milk
03 - 1/4 cup unsalted butter or vegan butter
04 - Salt and freshly ground black pepper to taste
→ Filling
05 - 2 tablespoons olive oil
06 - 1 large onion, finely chopped
07 - 3 garlic cloves, minced
08 - 2 medium carrots, diced
09 - 2 celery stalks, diced
10 - 10 ounces cremini or button mushrooms, chopped
11 - 2 tablespoons tomato paste
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried rosemary
14 - 1/2 teaspoon smoked paprika
15 - 2 cups cooked brown or green lentils, drained
16 - 1 cup vegetable broth
17 - 1 cup frozen peas
18 - 2 tablespoons soy sauce or tamari
19 - Salt and pepper to taste
→ Garnish
20 - Chopped fresh parsley for serving
# Directions:
01 - Preheat the oven to 400°F.
02 - Place the potatoes in a large pot of salted water. Bring to a boil and simmer for 15 to 20 minutes until fork-tender. Drain well.
03 - Mash the potatoes with milk and butter until smooth. Season with salt and pepper. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 2 to 3 minutes until softened.
05 - Add carrots and celery. Cook for 5 minutes, stirring occasionally.
06 - Stir in mushrooms and cook until they release their moisture and begin to brown, approximately 6 to 8 minutes.
07 - Add tomato paste, thyme, rosemary, and smoked paprika; cook for 1 minute.
08 - Stir in lentils, vegetable broth, peas, and soy sauce. Simmer for 10 to 12 minutes until the mixture thickens. Season with salt and pepper.
09 - Spread the filling evenly in a 9 by 13-inch baking dish. Spoon the mashed potatoes on top and spread smoothly. Use a fork to create ridges.
10 - Bake for 25 to 30 minutes until the top is golden and the filling is bubbling.
11 - Let cool slightly. Garnish with parsley before serving if desired.
