Lentil Casserole with Mashed Potatoes
Ingredients
Mashed Potatoes
-
2½
pounds
Russet potatoes, cut into 1" pieces
-
2
tablespoons
melted vegan butter
-
¼
cup
unsweetened soy milk
-
¼
teaspoon
salt
-
to taste
freshly ground black pepper
Lentil Filling
-
2
tablespoons
corn starch
-
2
tablespoons
cool water
-
¾
cup
dry green lentils
-
2½
cups
water
-
1
tablespoon
olive oil
-
8
ounces
cremini mushrooms, roughly chopped
-
8
ounces
baby bella mushrooms
-
1
cup
diced yellow onion
-
1
cup
diced carrots
-
½
cup
diced celery
-
½
cup
walnuts, roughly chopped
-
¼
teaspoon
salt
-
3
cloves
garlic, minced
-
3
tablespoons
red wine
-
2
tablespoons
tomato paste
-
1
tablespoon
soy sauce
-
1
tablespoon
nutritional yeast
-
1
teaspoon
dry rosemary
-
1
teaspoon
dry thyme
-
¼
cup
vegetable broth
Instructions
- Preheat the oven to 350°F.
- Boil quartered and peeled potatoes until softened, about 10-15 minutes, then drain and mash with melted butter, soy milk, salt, and pepper.
- Make a corn starch slurry by mixing corn starch and water in a small bowl.
- Cook lentils in water with a pinch of salt until tender, about 15 minutes, then drain.
- In a skillet, heat olive oil and sauté mushrooms, onion, carrots, celery, and walnuts with salt for 10-12 minutes.
- Add garlic, wine, tomato paste, soy sauce, nutritional yeast, rosemary, and thyme, cooking for 1-2 minutes.
- Stir in vegetable broth, corn starch slurry, and cooked lentils, then let sit over medium-low heat.
- Layer the lentil filling in a casserole dish and top with mashed potatoes.
- Cover with foil and bake for 20 minutes, then remove foil and bake for another 15 minutes until golden.
Nutrition Facts (estimated)
Servings
6 servings
Calories
411
Total fat
13g
Total carbohydrates
62g
Total protein
15g
Sodium
403mg
Cholesterol
0mg
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