Serves 4-6 (large portions)
INGREDIENTS
Base Filling:
Olive oil
1 onion, finely chopped
1 cup finely chopped celery
4 cloves garlic, finely chopped
2 cups cooked or canned green or brown lentils
2 cups mushrooms, coarse chopped
1 cup walnuts, fine chopped (optional, omit for nut free)*
2 T tamari or soy sauce
1 cup vegetable broth
2 T flour or cornstarch**
3 cups mixed frozen veggies (choice of carrot, corn, green beans, peas…), thawed and drained.
2 tsp dried thyme
2 tsp dried or fresh parsley
Fresh ground pepper and salt to taste
DIRECTIONS
In an oven-proof frying pan – cast iron works great – sauté onion in olive oil until translucent, then add chopped garlic and cook for 2-3 min. Then add dried herbs, chopped mushrooms, salt and pepper and sauté until mushrooms cook down. Then add cooked lentils and chopped walnuts if used.
Stir in thawed veggies and remove from heat, cover and let stand until ready to assemble. (You can use the same pan for baking or spread the mixture in the bottom of a casserole dish.)
Optional – make a slurry with veggie stock and flour or cornstarch to thicken the mixture.
Evenly spread base in an ovenproof casserole dish or pan and top with mashed potatoes – recipe below. Make ridges with a fork or use a piping bag; then brush with a bit of melted vegan butter or olive oil and sprinkle dried parsley, salt and pepper if desired.
(Miyokos is a great option for vegan butter, stocked in most grocery stores) and sprinkle dried parsley, fresh ground pepper and a sprinkle of sea salt to take it to the next level.
Bake in a 425-degree oven until browned on top and heated throughout. Use a baking sheet or piece of foil to catch any drips.
TIP: Add fresh herbs to the base mixture just before assembly to preserve color.
SPECIAL DIET INFORMATION
*Omit walnuts for a nut-free version.
**Omit flour or use cornstarch for gluten-free.
