INGREDIENTS

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Vegan Mashed Potatoes (see recipe below)

Pie Filling

¼ cup olive oil, divided

8 ounces cremini mushrooms, sliced

1 medium yellow onion, thinly sliced

2 large carrots, sliced into ½ circles

1 teaspoon kosher salt, divided

3 tablespoons all-purpose flour (sub cornstarch for gluten-free)

1 teaspoon whole fennel seeds

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 tablespoon dried sage

2 cups vegetable broth

1 cup frozen peas

1 15-ounce can lentils, washed and drained (or 1 ½ cups cooked lentils)

1 tablespoon soy sauce (sub liquid aminos)

1 teaspoon finely chopped fresh rosemary, for garnish, optional

DIRECTIONS

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Preheat the oven to 375 degrees Fahrenheit. 

Start the mashed potatoes (see recipe below): (You can also make the potatoes in advance, refrigerate. Just reheat before spreading onto the filling before baking.

 

Make the filling: In large pot, heat 2 tablespoons olive oil on medium high heat. Cook the mushrooms for 5 minutes until golden and tender. Reduce the heat to medium and add 2 tablespoons olive oil and the sliced onion and carrots. Sprinkle with ½ teaspoon kosher salt and cook 5 to 7 minutes until the onions are tender and just browning.

 

Reduce the heat to medium low. Stir in the flour (or cornstarch), fennel seeds, smoked paprika, garlic powder, and dried sage and cook for 1 minute. Add the vegetable broth, peas, lentils, soy sauce and remaining ½ teaspoon kosher salt. Cook for about 5 minutes until the broth is thick and the vegetables are heated through.

 

When the potatoes are done cooking, mash them according to the instructions in that recipe.

Bake: Pour the filling into a 2-quart small baking dish. Spread the mashed potatoes in a layer on top. Bake 18 to 20 minutes until the potatoes are lightly browned. If desired, broil for 1 to 2 minutes to brown the top. Garnish with chopped rosemary and serve warm.