- Serves: 8-10 servings
- Prep Time: 1 hour
- Cook Time: 20-25 minutes
- 2 c. Green Lentils, cooked
- 1 lb. Crimini Mushrooms, cleaned & roughly chopped
- 1 large Yellow Onion, finely diced
- 2 Garlic Cloves, minced
- 3 Carrots, finely diced
- 1 c. Frozen Peas, thawed
- 1 tbsp. Tomato Paste
- 2 c. Vegetable Stock
- 1 tsp. Soy Sauce or Temari
- 1 Bay Leaf
- 1 tsp. Dried Thyme
- 2 tbsp. Fresh Parsley, chopped
- 2 tbsp. Olive Oil
- 6 large Red Potatoes, peeled & diced
- 1/3 c. Almond Milk or other Plant Milk
- 3 tbsp. Vegan Butter
- 1 c. Vegan Cheddar Shreds
- Salt & Black Pepper, to taste
Preheat oven to 375 degrees, then fill a large pot with water and place on high heat. While water for potatoes comes to a boil, begin the filling - heat olive oil in a large sauté pan on medium heat until hot, then sauté onion and diced carrot. When onion is translucent, add garlic and continue cooking until fragrant. Add chopped crimini mushrooms and cooked lentils, sautéing until mushrooms begin to release liquid, then stir in tomato paste and continue cooking.
Raise heat to medium high, and stir in vegetable stock, soy sauce or Temari, bay leaf, and dried thyme; leave uncovered, and simmer for 15 minutes or until sauce has thickened. Stir in thawed peas and parsley, and cook an additional 5 minutes or until peas are tender, then season to taste with salt and black pepper. While filling cooks, add potatoes to boiling water and cook until fork tender, about 10 to 15 minutes. Drain and immediately mash; add vegan butter and almond milk, and continue stirring or mashing until fluffy. Season to taste with salt and black pepper.
To assemble pie, spread filling evenly in the bottom of a 9x13 inch deep casserole dish. Dollop mashed potatoes on top of filling, then spread into an even layer. Run the tines of the fork over mashed potatoes to create ridges and peaks then top with vegan cheddar - this will ensure a crispy top. Bake for 20 to 25 minutes or until top is golden brown and filling is bubbling.