Recipe inspired by Minimalist Baker
Filling Ingredients
1 medium onion (diced)
2 cloves garlic (minced)
1 1/2 cups uncooked brown or green lentils (rinsed and drained)
4 cups vegetable stock
1 tsp poultry seasoning
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
2 cloves garlic (minced)
1 1/2 cups uncooked brown or green lentils (rinsed and drained)
4 cups vegetable stock
1 tsp poultry seasoning
1 10-ounce bag frozen mixed veggies: peas, carrots, green beans, and corn
Mashed Potato Ingredients
3 pounds yukon gold potatoes, partially peeled (thoroughly washed)
3-4 Tbsp vegan butter
Salt and pepper(to taste)
3-4 Tbsp vegan butter
Salt and pepper(to taste)
Directions
- Slice any large potatoes in half, place in a large pot and fill with water until they’re just covered. Bring to a low boil on medium-high heat, then generously salt, cover and cook for 20-30 minutes or until they slide off a knife very easily.
- Once cooked, drain, add back to the pot to evaporate any remaining water, then transfer to a mixing bowl. Use a masher, pastry cutter or large fork to mash until smooth. Add the desired amount of vegan butter (2-4 Tbsp as original recipe is written // adjust if altering batch size), and season with salt and pepper to taste. Loosely cover and set aside.
- While potatoes are cooking, preheat oven to 425 degrees F (218 C) and lightly grease a 2-quart baking dish.
- In a large saucepan over medium heat, sauté onions and garlic in 1 Tbsp olive oil until lightly browned and caramelized - about 5 minutes.
- Add a pinch each salt and pepper. Then add lentils, stock, and thyme and stir. Bring to a low boil. Then reduce heat to simmer. Continue cooking until lentils are tender (35-40 minutes).
- In the last 10 minutes of cooking, add the frozen veggies, stir, and cover to meld the flavors together.
- OPTIONAL: To thicken the mixture, add 2-3 Tbsp mashed potatoes and stir. Alternatively, scoop out 1/2 of the mixture and whisk in 2 Tbsp cornstarch or arrowroot powder and whisk. Return to the pan and whisk to thicken.
- Taste and adjust seasonings as needed. Then transfer to your prepared oven-safe baking dish and carefully top with mashed potatoes. Smooth down with a spoon or fork and season with another crack of pepper and a little sea salt.
- Place on a baking sheet to catch overflow and bake for 10-15 minutes or until the mashers are lightly browned on top
- Let cool briefly before serving. The longer it sits, the more it will thicken. Let cool completely before covering, and then store in the fridge for up to a few days. Reheats well in the microwave.
