# The Ingredients You'll Need:
→ Mashed Potato Topping
01 - 3.3 lbs potatoes, peeled and chopped
02 - 1/4 cup plant-based milk or regular milk
03 - 3 tbsp vegan butter or regular butter
04 - Salt, to taste
05 - Black pepper, to taste
→ Lentil & Vegetable Filling
06 - 2 tbsp olive oil
07 - 1 large onion, finely chopped
08 - 2 cloves garlic, minced
09 - 2 medium carrots, diced
10 - 2 celery stalks, diced
11 - 1 red bell pepper, diced
12 - 7 oz mushrooms, chopped
13 - 2 tbsp tomato paste
14 - 1 tsp dried thyme
15 - 1 tsp dried rosemary
16 - 1/2 tsp smoked paprika
17 - 1 cup dried green or brown lentils, rinsed
18 - 3 cups vegetable broth
19 - 2 tbsp soy sauce or tamari
20 - 1 cup frozen peas
21 - Salt, to taste
22 - Black pepper, to taste
# Step-by-Step Instructions:
01 - Heat the oven to 400°F (200°C).
02 - Place peeled and chopped potatoes in a large pot with salted water. Bring to a boil and cook for 15 to 20 minutes until tender. Drain thoroughly.
03 - Mash the drained potatoes with plant-based or regular milk and vegan or regular butter. Season with salt and black pepper to taste. Set aside.
04 - Heat olive oil in a large skillet over medium heat. Add finely chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened.
05 - Add diced carrots, celery, red bell pepper, and chopped mushrooms to the skillet. Cook for 5 to 7 minutes until vegetables begin to soften.
06 - Stir in tomato paste, dried thyme, dried rosemary, and smoked paprika. Cook together for 1 minute to release aromas.
07 - Add rinsed lentils, vegetable broth, and soy sauce or tamari. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, stirring occasionally, until lentils are tender and most liquid is absorbed.
08 - Stir frozen peas into the lentil mixture. Season with salt and black pepper to taste, then remove from heat.
09 - Transfer the lentil and vegetable filling into a 2-quart baking dish, spreading evenly.
10 - Spoon mashed potatoes over the filling, smoothing the surface. Optionally use a fork to create ridges for a crispier topping.
11 - Bake in the preheated oven for 25 to 30 minutes until the top is golden and the filling is bubbling. Allow to rest for 10 minutes before serving.
