Ingredients

• Ingredients Units USM Scale 1x2x3x 2 tablespoons olive oil or 1/4 cup water 1 small yellow onion (about 1 cup), diced 2 cloves garlic, minced 1 cup carrots, diced 1 cup celery, diced 2 teaspoons dried thyme (or half rosemary) 2 cans (14oz.) lentils (or 3 cups cooked), drained and rinsed 2 tablespoons all-purpose flour 2 tablespoons tomato paste 1 tablespoon vegan Worcestershire sauce (such as Annie’s), or use tamari or soy sauce 1 rounded teaspoon dijon 1 cup frozen peas 1 cup frozen corn (or 6oz. can, drained) 1 cup vegetable broth salt + pepper, to taste Potato Topping 2 1/2 lbs. potatoes (yukon or russet), cut into 1 inch cubes 4 tablespoons vegan butter (my favorite it Miyoko’s) or olive oil 1/3 – 2/3 cup unsweetened, plain almond milk or vegan cream 1 teaspoon garlic powder salt + fresh cracked pepper, to taste

Preparation

• Instructions Potatoes: Cut potatoes into 1 inch cubes. Add potatoes to a large pot and cover with water (I added a few sprigs of thyme to the water.) Bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain potatoes, add butter/oil, mash into potatoes to melt, add milk and stir until desired consistency. Add salt and freshly ground pepper to taste and set aside in a warm place. Preheat oven to 400 degrees F. Filling: In a shallow pot or dutch oven, warm oil/water over medium heat, add onions, carrots, celery and garlic, saute for 5 minutes. Add thyme and rosemary, cook for 1 minute more. Add the lentils, tomato paste, Worcestershire sauce and flour, mix well until flour is incorporated and no white streaks. Add the corn, peas, dijon, salt, pepper, and vegetable broth, simmer for 5 minutes, stirring occasionally. Taste for flavor and season with more salt and pepper to taste. Assemble: Using the pot you cooked the vegetables or transfer to a 9 x 9 or 9 x 11 baking dish, evenly layer the mashed potato topping overtop, spreading from edge to edge. Leave as is, or make a pattern on the potatoes using the back of a fork, dragging it from edge to edge, then repeat in the other direction for a criss cross pattern. Bake: If the baking dish seems very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Place in the oven and bake, uncovered, for 25 – 30 minutes. Let cool for 15 minutes before serving. Serves 6 Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days in a covered container. To store longer, keep in the freezer for 2 – 3 months.