Ingredients

The following ingredients have 6 Servings
  • 3 lbs Yukon gold potatoes (peeled and quartered)
  • 1/2 teaspoon sea salt (or to taste)
  • 1/2 cup soy milk (or milk of choice)
  • 1/4 teaspoon garlic powder (optional)
  • 3 cups cooked or canned green or brown lentils (approx 1 cup raw)
  • 3 cups mixed frozen veggies
  • 2 tbsp tamari (or soy sauce if not avoiding gluten)
  • 1/3 cup tomato sauce (or tomato puree)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika (or sweet)
  • salt + pepper (to taste)

Instruction

  • Preheat oven to 425 degrees F.
  • Place potatoes in a large pot of water (just covering potatoes) and bring to a boil, cooking until fork tender, approx. 10 minutes. Drain and return to the pot, add the milk, salt and garlic powder if using, and mash with a potato masher. Add more milk if needed and set aside.
  • Meanwhile, add your cooked or canned lentils and all remaining filling ingredients to the bottom of a 9"x13" baking dish (or similar). Mix well.
  • Top with the mashed potatoes and spread them out evenly across the top. Then, use a fork to make crisscross pattern across the top. Cover the tray with parchment paper and then aluminum foil.
  • Bake for 20 minutes, then remove the foil and paper and bake another 10 minutes uncovered. Remove from the oven and let cool for a few minutes before slicing and serving.