Vegan - Gluten Free - 60 Minutes - Serves 4 to 6
4 tbsp Olive Oil
1 small Yellow Onion, chopped
8 ounces White Mushrooms, thick slices
2 tbsp Tomato Paste Potato Topping
2 large Garlic Cloves, minced - 1 & 1/2 lbs Russet Potatoes, peeled & chopped
1 medium Carrot, peeled & diced - 4 tbsp Plant-Based Butter
1/2 cup Vegetable Stock - 1/2 cup Non-Dairy Milk
1 tbsp Tamari - 1/2 tsp Sea Salt
4 tbsp Plant-Based Butter
1/2 cup Non-Dairy Milk
1/2 tsp Sea Salt
1/2 tsp Dried Thyme
1/2 cup Frozen Peas
1/4 tsp Sea Salt
1/4 tsp Black Pepper
In a large skillet, saute onions in olive oil over medium heat until translucent. Add mushrooms, to cook until mushrooms are brown. Add tomato paste and garlic, cook for 2 minutes.
Add carrots, lentils, vegetable stock, tamari, and thyme. Bring to a gentle simmer and cook for 35 minutes or until lentils are tender and mixture has reduced and thickened, stirring occasionally. Stir in peas and season with salt and pepper. Spread the mixture evenly in an oven-safe baking dish and set aside.
Place potatoes in a stock pot covered with water by an inch. Bring to a gentle simmer and cook until potatoes are tender, stirring occasionally. Drain potatoes and return to stock pot. Add butter and mash potatoes. Fold in non-dairy milk and salt
Place dollops of mashed potatoes over lentil mixture and smooth out to form a crust. Bake completed pie in a 350 F oven for 30 - 45 minutes or until heated through and edges are golden.