Ingredients
- 2 pounds Yukon Gold potatoes peeled and chopped
- 1/4 cup unsweetened almond milk
- 2 tablespoons vegan butter
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup carrots diced
- 1 cup celery diced
- 1 cup frozen peas
- 1 1/2 cups brown lentils rinsed and drained
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 cup nutritional yeast optional for richness
Instructions
- Preheat oven to 400°F. Boil potatoes until tender, about 15 minutes. Drain and return to pot.
- Add almond milk, vegan butter, and mash until smooth. Season with salt and pepper, then set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
- Add carrots and celery, cook for 5 minutes. Stir in peas, lentils, vegetable broth, tomato paste, thyme, and rosemary.
- Bring to a simmer and cook until lentils are tender, about 25 minutes. If desired, stir in nutritional yeast for added richness.
- Transfer lentil mixture to a baking dish. Spread mashed potatoes evenly on top.
- Bake for 20 minutes, or until the potato topping is golden brown. Let cool for 10 minutes before serving.