Comforting vegetarian dish with lentils, mushrooms, vegetables and creamy mashed potatoes baked to a golden crust.
# Components:
→ 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 and rinsed
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, optional
# Directions:
01 - Preheat oven to 400°F.
02 - Place potatoes in large pot of salted water. Bring to boil and simmer 15 to 20 minutes until fork-tender. Drain thoroughly.
03 - Mash potatoes with milk and butter until smooth. Season with salt and pepper. Set aside.
04 - Heat olive oil in large skillet over medium heat. Add onion and garlic; sauté 2 to 3 minutes until softened.
05 - Add carrots and celery. Cook 5 minutes, stirring occasionally.
06 - Stir in mushrooms and cook 6 to 8 minutes until they release moisture and begin to brown.
07 - Add tomato paste, thyme, rosemary, and smoked paprika; cook 1 minute.
08 - Stir in lentils, vegetable broth, peas, and soy sauce. Simmer 10 to 12 minutes until mixture thickens. Season with salt and pepper.
09 - Spread filling evenly in 9x13-inch baking dish. Spoon mashed potatoes on top and spread smoothly. Use fork to create ridges.
10 - Bake 25 to 30 minutes or until top is golden and filling is bubbling.
11 - Let cool slightly. Garnish with parsley before serving if desired.
