Ingredients
The following ingredients have 4 Servings
- 2 pounds potatoes (peeled and cubed)
- 1/2 cup unsweetened plant milk of your choice
- 4 tbsp extra virgin olive oil or melted vegan butter
- 4 tbsp nutritional yeast
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 2 tbsp extra virgin olive oil
- 1 onion (chopped)
- 4 cloves of garlic (sliced)
- 2 carrots (peeled and chopped)
- 1 red bell pepper (chopped)
- 1/2 cup red wine (optional )
- 1 cup frozen peas
- 4 tbsp tomato paste ( optional)
- 2 15-ounce cans crushed tomatoes
- 1 15-ounce can lentils (drained and rinsed)
- 2 tsp paprika
- 2 tbsp dried oregano
- 2 tbsp dried rosemary
- 1 and 1/2 tsp salt
- 1/4 tsp ground black pepper
Instruction
- Preheat the oven to 355 ºF or 180 ºC.
- Steam or boil the potatoes for about 15 to 20 minutes or until they're soft. Drain and set aside.
- In the meantime, add the oil to a large pot and when it's hot, add the veggies (onion, garlic, carrot, and red bell pepper) and cook over medium-high heat for about 5 to 10 minutes or until they're soft. Then add the wine, stir, and cook for another 5 minutes.
- Add all the remaining ingredients (peas, tomato paste, canned tomatoes, lentils, paprika, oregano, rosemary, salt, and pepper), stir, and cook over medium-high heat for about 10 to 15 minutes.
- To make the mashed potatoes just place the potatoes in a large bowl and mash them using a potato masher, a fork, or even an immersion blender. Then add all the remaining ingredients (milk, oil or vegan butter, nutritional yeast, salt, and pepper) and mash again.
- Transfer the filling to a large baking dish (of about 9x13 inch or a similar size, about 23x33 cm) and top it with the mashed potatoes.
- Then use a fork and score the top to create grooves that will brown easily (this step is optional).
- Bake the pie for about 20 to 25 minutes or until golden brown.
- Serve immediately or keep the leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months.
