Ingredients:

  • 1.5 cups dry brown or green lentils, rinsed
  • 1 large yellow onion, finely diced
  • 2 medium carrots, diced small
  • 2 stalks celery, diced small
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 3 cups low-sodium vegetable broth
  • 1 tbsp soy sauce
  • 1 cup frozen peas
  • 2.5 lbs Russet potatoes, peeled and cubed
  • 1/4 cup vegan butter
  • 1/2 cup unsweetened oat milk
  • 1/2 tsp garlic powder
  • Salt and black pepper to taste

Instructions:

  1. Place the cubed potatoes in a large pot of cold salted water. Bring to a boil and cook for 15-20 minutes until they slide off a fork with zero resistance. Drain thoroughly and let them steam-dry for 1 minute. Add vegan butter, milk, and garlic powder, then mash until completely smooth and velvety.
  2. In a large skillet, heat a splash of oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 8 minutes until the onions are translucent and the carrots soften slightly. Stir in the garlic, tomato paste, thyme, and rosemary. Cook for another 2 minutes until the tomato paste darkens to a darker shade of red.
  3. Stir in the rinsed lentils, vegetable broth, and soy sauce. Bring to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes until lentils are tender but still retain their shape. Stir in the frozen peas.
  4. Transfer the lentil mixture into a 9x13 inch baking dish. Carefully dollop the mashed potatoes over the top and spread evenly with a spatula. Use a fork to create small ridges and peaks across the surface.
  5. Place in an oven preheated to 400°F (200°C) for 15-20 minutes until the potato peaks are golden brown and the filling bubbles. If you want extra color, turn on the broil setting for the last 2 minutes, watching closely to prevent burning.
  6. Remove from the oven and let it sit for 10 minutes before serving.