Prep Time: 25 mins
Cooking Time: 20 mins
Total Time: 45 mins
Ingredients
Filling
- 2 medium carrots diced
- 2 cups (400 g) cooked lentils (cooked from dry or use canned)
- 1/2 tbsp vegetable oil
- 1 onion diced
- 2 cloves of garlic minced
- 1 stalk of celery diced
- 1 tsp onion powder
- 1 tsp dried thyme (or 2 tsp fresh)
- 1/2 tsp dried rosemary (or tarragon)
- 1/2 tsp sugar (or maple syrup)
- Salt & pepper to taste
- 2 tbsp tomato paste
- 2 tbsp soy sauce or coconut aminos
- 1 tbsp balsamic vinegar
- 1/4 cup (60 ml) vegetable stock
- 1/4 cup (60 ml) red wine OR more veggie stock
- 1/2 cup peas (frozen or canned)
- 1/2 cup corn fresh, frozen or canned
Mashed Potatoes
- 2 pounds (1 kg) potatoes
- 1/4 cup (60 ml) plant-based milk
- 2 tbsp vegan butter OR vegetable oil (or use plant-based milk if oil-free)
- Nutmeg, salt, and black pepper to taste
Cooking Instructions
- Peel and chop the potatoes, transfer them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until tender, then drain.
- Transfer back to the pot, add vegan butter, plant-based milk, black pepper, nutmeg, and sea salt to taste, and mash with a potato masher (don’t use a food processor or blender as we do not want it to be extra smooth).
- In the meantime, heat oil in a skillet over medium heat, add onion, garlic, carrot, celery, and all spices. Fry for about 3 minutes.
- Add tomato paste, soy sauce, balsamic vinegar and stir well to combine.
- Add cooked lentils, corn, and peas and pour in the red wine and vegetable stock. Bring to a boil and let simmer for about 5-7 minutes or until slightly reduced.
- Preheat the oven to 390 degrees F (200 degrees C).
- Spoon the lentil mixture into a baking dish. Spoon the mashed potatoes over the lentil mixture and spread it evenly.
- Bake for about 15 minutes, then broil for a few minutes to get it golden brown on top.
- Garnish with fresh herbs and enjoy!
Nutrition Facts
- Calories: 458 kcal
- Carbohydrates: 66 g
- Fat: 8 g
- Fiber: 13.5 g
- Proteins: 16 g
- Sugars: 8.5 g
