For the mashed potatoes:
4-5 medium sized Yukon Gold or Russet potatoes.
4 cups of water
1/4 cup oat milk
2 tablespoons vegan margarine
kosher salt and ground black pepper to taste
Bring 4 cups of water to a boil in a medium sized sauce. Sprinkle some kosher salt in the water and stir to dissolve.
Wash, peel, and slice the potatoes. Place in water and boil until cooked through (if a fork pierces through them smoothly- they’re done).
Drain the water, add potatoes back to sauce pan and start to mash. Add the oat milk, vegan margarine, and salt and pepper. Continue mashing until smooth. Taste and adjust as needed. .
Set aside. .
For the filling:
1/4 cup chopped yellow onion
2 garlic cloves, minced
1 tablespoon olive oil
1 heaping tablespoon tomato paste
1/4 cup good tasting red wine (that’s important – DO NOT use cooking wine…ever)
1 cup red lentils
3 cups vegetable broth
1/2 tsp thyme dried or fresh
1/4 tsp dried rosemary or 1 sprig, fresh
2 large carrots, sliced
1/2 cup frozen peas (optional)
Any other vegetable you desire: green beans, Lima beans, chopped broccoli etc)
Kosher salt and ground black pepper
Saute the garlic and onion with the olive oil in a medium sized sauce pan until slightly browned and translucent. Add tomato paste and red wine, cook 5 more minutes. Add vegetable broth, stir and bring to a boil, sprinkle with salt and pepper.
Add the lentils to the broth and turn down heat to a simmer. Cook for 35 minutes. Add the carrots, and peas, simmer another 10 minutes or until lentils and veggies are done.
Pour filling into a greased 8×8 glass dish, and top with mashed potatoes. Bake for 15 minutes at 400 degrees. Enjoy! .
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