Ingredients

The following ingredients have 4 Servings
  • 4 med Yukon Gold Potatoes
  • 1 med Sweet Potato
  • 1/4 cup Unsweetened Almond Milk
  • 1 med Onion ((diced))
  • 2 cloves Garlic ((minced))
  • 8 oz Mushrooms ((diced))
  • 4 1/3 cups Low Sodium Veg Broth ((divided))
  • 1 1/2 cups Dried Lentils ( )
  • 1 tsp Italian Seasoning
  • 1/4 tsp Rubbed Sage
  • 1 Tbs Soy Sauce ((low sodium))
  • 1 Tbs Ketchup
  • 1 Tbs Nutritional Yeast
  • 1 pck Frozen Vegetables ((10oz))

Instruction

  • Peel all potatoes, cut in half, and add to pot
  • Add just enough water to cover and bring to boil
  • Boil potatoes 15-20 minutes or until soft
  • Drain, add back to pot, and add almond milk
  • Mash with potato smasher until smooth
  • Salt and pepper to taste
  • Set potatoes aside
  • Chop onion, garlic, and mushrooms
  • Saute in large stew pot using 1/3 cup broth until they just start to brown
  • Add remainder of veggie broth and lentils
  • Add remainder of seasonings and cook for 35-40 minutes
  • Add the frozen veggies during the last 10 min of cooking
  • Pour filling into a 9x13" casserole dish
  • Top with potatoes and smooth to completely cover
  • Bake at 425 for 10 minutes or until potatoes start to brown
  • Season with salt, pepper, and paprika