1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped celery
1 cup chopped white onion
3 garlic cloves, minced
1 cup green or brown lentils
3 cups vegetable broth
2 bay leaves
1 stem fresh thyme
1 stem fresh rosemary
3 tablespoons tomato paste (no sugar added)
1 tsp Braggs liquid aminos or coconut aminos
1 cup frozen peas and/or frozen organic corn
2 pounds organic yukon gold potatoes, chopped into 1” pieces
1 teaspoon sea salt plus extra to taste
1/2–3/4 cup unsweetened plant-based milk
1/4 cup sunflower oil (a buttery oil), vegan butter, or olive oil
1 tablespoon chopped parsley
Saute carrots, celery, onion and garlic over medium heat until vegetables have softened.
Add lentils, vegetable broth, thyme, rosemary, bay leaves, and liquid aminos and bring to a boil. Once boiling, lower to a simmer and cook for 35-40 minutes until lentils are cooked and liquid has absorbed. Remember to stir every few minutes to ensure the vegetables don’t stick to the bottom of the pan.
While lentils are cooking, place potatoes in a large saucepan and fill with water until potatoes are just covered and bring to a boil. Once boiling, cover and simmer for 10 minutes until a fork can be easily inserted and removed. Strain potatoes and either mash them or put them through a ricer. Return to saucepan and add 1/2 cup of plant-based milk, oil or butter and 1 tsp salt or to taste. Add more milk if needed to create a smooth consistency.
Once lentils have cooked, add tomato paste.
Spread lentil filling across the bottom of a 9x12 pan or a deep 9 inch pie tin. Spread mashed potatoes across the top and broil for about 5 minutes or until the potatoes begin to forma golden crust.
Sprinkle with parsley and enjoy!