Description
A rich and savory plant-based take on the classic British comfort food, featuring a hearty lentil and mushroom base topped with creamy mashed potatoes.
Ingredients
Scale
- 1.5 cups dried brown lentils
- 8 oz cremini mushrooms, diced
- 1 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 3 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 cup frozen peas
- 2.5 lbs Yukon Gold potatoes
- 1/4 cup vegan butter
- 1/3 cup unsweetened plant milk
- Salt and pepper to taste
Instructions
- Boil potatoes until tender, then mash with vegan butter and plant milk.
- Sauté onion, carrots, celery, and mushrooms in a large pot.
- Add garlic, herbs, tomato paste, lentils, broth, soy sauce, and balsamic vinegar.
- Simmer for 25-30 minutes until lentils are cooked, then stir in peas.
- Transfer filling to a baking dish and top with mashed potatoes.
- Bake at 400°F (200°C) for 20-25 minutes until golden brown.
Notes
High in plant-based protein, rich in dietary fiber, completely dairy-free, and great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
Nutrition
- Calories: 345 kcal