Back to 6 servings Mashed potato topping 2.5 pounds russet or Yukon Gold potatoes, peeled and cut into large chunks 3 tablespoons vegan butter 0.75 cup unsweetened plant milk, cashew, oat or full-fat coconut is richest 0.75 teaspoon salt, plus more to taste black pepper, to taste Lentil filling 2 tablespoons olive oil 1 medium yellow onion, diced 2 medium carrots, diced 3 cloves garlic, minced 3 cups cooked green, brown or black lentils, about two 15-ounce cans, drained and rinsed 2 teaspoons dried rosemary, or thyme; chopped if fresh 2 teaspoons dried thyme 0.75 teaspoon salt 2 tablespoons vegan Worcestershire sauce, optional 3 tablespoons tomato paste 3 tablespoons all-purpose flour, cornstarch or gluten-free flour for gluten-free 1.5 cups vegetable broth 2 cups frozen peas and carrots 1 cup frozen corn
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1 Step 1: Preheat the oven to 400°F (200°C).2 Step 2: Put the potato chunks in a large pot and pour in enough cold water to submerge them. Bring to a boil and cook for 12 to 15 minutes, until the chunks slide off a fork with no resistance, then drain thoroughly and leave them in the colander for a minute to steam off excess moisture.3 Step 3: Mash the potatoes with the vegan butter, plant milk, salt and pepper until smooth. Keep covered while you make the filling.4 Step 4: Heat the olive oil in a large skillet over medium-high heat. Cook the onion for 3 to 4 minutes until translucent, then add the carrots and cook 3 minutes more.5 Step 5: Add the garlic and cook 1 minute, then stir in the lentils, rosemary, thyme, salt, Worcestershire and tomato paste and cook 1 minute.6 Step 6: Sprinkle in the flour and stir until no clumps remain. Add the broth, frozen peas and carrots and corn, bring to a boil, then simmer 5 minutes, stirring often, until thickened.7 Step 7: Spread the filling in a 9x13-inch baking dish. Spoon the mashed potatoes evenly over the top and drag a fork across the surface to make rough edges.8 Step 8: Bake 25 to 30 minutes until the filling bubbles at the edges and the potato top is golden. Broil 2 to 3 minutes for extra crispness if you like, then rest 10 to 15 minutes before serving.getsaucepan.com/r/b46f132d-8241-596a-9692-df93a95b1c09
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