Description
A hearty plant-based comfort classic layered with savory lentils, veggies, and fluffy golden mashed potatoes.
Ingredients
Scale
- 2 cups cooked lentils
- 2 cups mushrooms, sliced
- 4 cups mashed potatoes
- 1 cup vegetable broth
- 1 onion, chopped
- 2 carrots, diced
- 1 cup peas
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon paprika
- Salt & pepper to taste
Instructions
- Sauté onions, carrots, garlic, and mushrooms in olive oil until softened.
- Stir in lentils, tomato paste, thyme, paprika, salt, and pepper.
- Pour in vegetable broth and simmer until thick and stew-like.
- Spread the lentil-mushroom mixture into a baking dish.
- Top evenly with thick, fluffy mashed potatoes.
- Drag a fork across the top to create ridges for browning.
- Bake for 20–25 minutes until golden on top and bubbling around the edges.
Notes
- For a creamier mashed potato topping, add a splash of plant-based milk.
- Feel free to add other vegetables like corn or bell peppers for extra flavor.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg