Ingredients

• 735 grams (or 1 pound 10 ounces) of Yukon gold potatoes (about 6 medium)

• 3 cloves of garlic

• ⅓ cup unsweetened plain soy milk

• 1 ½ cups chopped yellow onion (about 1 medium onion)

• 1 cup diced mushrooms

• ¾ cup diced carrot (about 1 large carrot)

• 1 Tbsp coconut aminos (or reduced-sodium tamari soy sauce)

• ½ tsp black pepper

• 1 tsp dried thyme

• ½ tsp dried rosemary

• 2 Tbsp tomato paste

• 1 cup dried brown or green lentils, picked through and rinsed

• 4 cups low-sodium vegetable broth

• 1 cup frozen peas

• ½ cup frozen corn

• Fresh herbs (parsley, rosemary, thyme, chives) for garnish

• Salt and pepper to taste

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INSTRUCTIONS

 

• Start by preparing the creamy, garlicky mashed potatoes. Then make the filling.

PREPARE THE MASHED POTATOES

• Chop Yukon gold (or red) potatoes (with skin on), and add to a pot.

• Add smashed garlic cloves to the pot

• Add enough water to cover the chopped potatoes and garlic by an inch or two.

• Boil the potatoes and garlic over medium-high heat, uncovered, for 15 to 20 minutes or until potatoes are fork-tender.

• Drain potatoes and garlic and return them to the pot.

• Add ⅓ cup of unsweetened, plain soy milk to the drained potato-garlic mixture. Use a hand mixer to whip potatoes until creamy. If the potatoes are too stiff, add another few tablespoons of soy milk until desired consistency. Set aside.

MAKE THE FILLING

• Preheat a large sauté pan over medium heat. Dry sauté the chopped onion for about 4 minutes or until it starts to brown.

• Add chopped mushrooms and carrots and continue cooking for another 2 to 3 minutes. 

• Stir in seasonings (aminos, black pepper, dried thyme, dried rosemary) and tomato paste. Continue cooking for 1 to 2 minutes. It should smell quite lovely.

• Add dried lentils and low-sodium vegetable broth to the sauté pan. Stir well, and increase the heat to medium-high. Bring lentils and veggies to a gentle boil. Reduce heat to low, cover pan, and continue to cook until lentils are tender about 25 to 30 minutes.

• Stir in frozen peas and corn, and cook for another 2 to 3 minutes. If peas and corn are still cold, do not worry. They will finish cooking in the oven.

ASSEMBLE, BAKE AND SERVE

• Preheat the oven to 425°F (220°C).

• Add lentil and veggie mixture to a 7x11 casserole dish or 9x9 or 8x8 square baking pan.

• Spoon on prepared garlic mashed potatoes.

• Bake in a preheated oven for 12 to 15 minutes or until mashed potatoes start to brown and the lentil veggie mixture is bubbly.

• Remove from the oven and let sit for 10 to 15 minutes before serving.

• Garnish with fresh chopped herbs (if using), dish up, salt and pepper to taste, and enjoy!