Author:
Fresh n’ Lean
Description:
Indulge in classic comfort food reimagined with a healthy vegan approach. This dish features a savory filling made from lentils and mushrooms, all topped with a rich layer of smooth, creamy mashed potatoes. It’s hearty, warm, and the ideal meal for chilly nights.
Total Time:
50 minutes
Ingredients:
(serves 4)
Lentil Mushroom Filling:
1 tbsp olive oil
1 yellow onion, diced
2 garlic cloves, minced
1 carrot, diced
1 celery stalk, diced
150g brown mushrooms, diced
2 tbsp tamari or soy sauce
¼ tsp chili powder
½ tsp brown sugar
400g (2 cups) brown or green lentils, canned or cooked
1 tbsp tomato paste
¼ cup vegetable stock
Potato Layer:
800g potatoes, peeled and chopped
3 tbsp plant-based milk
2 tbsp olive oil or vegan butter
¼ tsp nutmeg
Salt and pepper to taste
For garnish: freshly chopped parsley
Instructions:
- Boil the potatoes for 12-15 minutes until they are easily pierced with a fork. Drain, then mix in plant-based milk, olive oil or vegan butter, nutmeg, salt, and pepper. Use an immersion blender or potato masher to create a smooth, creamy texture. Set aside.
- In a large deep skillet, heat the olive oil. Add the onions, garlic, carrots, and celery, and sauté for about 5 minutes, stirring occasionally.
- Add the diced mushrooms, tamari or soy sauce, brown sugar, and chili powder. Cook for another 8-10 minutes until the mushrooms release their moisture and it evaporates.
- Incorporate the lentils, tomato paste, and vegetable stock. Mix thoroughly, allow to simmer, and cook for 5 minutes until most of the liquid is gone.
- Preheat the oven to 400°F. Transfer the lentil mushroom mixture into an 8×8 inch baking dish or similar size. Spread the mashed potatoes evenly on top using a spoon.
- Bake for 15 minutes, then switch to broil for an additional 5 minutes, or until the top forms a golden brown crust.
- Garnish with freshly chopped parsley and enjoy!
